The hassle chicken suya salad bowl
Recipe type: Lunch/Dinner
Cuisine: Nigerian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
for the chicken
  • One boneless, and skinless chicken thigh(they are much more flavorful)
  • 1tsp dry grindred chili
  • salt
  • 1tsp suya pepper seasoning
  • 1tsp yaji powder
  • salt to taste
  • ½ tsp peanut oil or any oil available to you
for the salad:
  • 1 cup sliced lettuce
  • ½cup watercress or water leaves(raw spinach works)
  • 1tbsp goat cheese (optional)
  • handfull sliced onion
  • ½ a cup cucumber(halved)
  • Raspberry vinaigrette (optional)
  • 2 tbsps kelewele or regular fried plantain cubes
  1. Season chicken with suya pepper seasoning, grinded chili pepper, salt, and peanut oil
  2. let it marinate for an hour to 24hours
  3. place chicken on a stove top grill (do not add oil)and cook until done or transfer to oven after both sides have been cooked. Set cooked chicken aside to rest before cutting
  4. Cut chicken into pieces and toss in some Yaji powder and set aside
  5. For salad:
  6. Layer the bowl with lettuce, followed by the cucumber, goat cheese, water cress, onion, fried plantain, top with chicken and serve with raspberry vinaigrette or you may eat it without the salad dressing
Recipe by Nigerian Lazy Chef at