Try this salad when you crave more than just a lettuce leaf! The chicken can be covered with spice mixture for up to 12 hours before cooking, and cooked a day before serving. 

Here's how: 

1 Preheat oven to 180°C. Put chicken on a flat surface. Using a sharp knife or poultry shears, cut down back of the chicken, removing the spine. Lay chicken flat in a roasting pan and rub with oil.

2 Combine coriander, ground cumin, cumin seeds, cinnamon and salt in a small bowl. Sprinkle spice mixture over chicken, rubbing in with your fingers. Roast for 1 hour or until cooked through when tested with a skewer in the thickest part of the chicken. If juices run clear, the chicken is cooked. Remove from oven (leaving oven on) and stand until cool. Remove meat from bones and tear into pieces.

3 Put saffron in a bowl, cover with 2 tablespoons hot water and stand for 5 minutes. Put oil and butter in an ovenproof dish, add onion, put in oven and bake for 5 minutes. Remove from oven, add cardamom seeds, rice, stock and saffron mixture, and stir to combine. Cover, return to oven and bake for 20-25 minutes, or until rice is tender. Set aside to cool.

4 When cold, stir through cucumber, mint, coriander and the prepared chicken.