Enjoy cooking tasty Chicken Salad at home

Chicken & Salad
Satisfy your taste buds with this refreshing combo of crisp spicy chicken breasts with a cool salad.
Chef Vicky Ratnani's Chicken & Salad recipe
Serves

- 1

Cooking Time

-10-15 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Chicken
  • 500 gm chicken breasts boneless
  • water
  • 1 tbsp orange juice
  • Oil
  • 15 garlic cloves
  • 1 tbsp chilli flakes
  • 1 tbsp lemon juice
  • 8 black olives
  • 1 tbsp Olive oil
  • salt
  • Few rosemary sprigs
  • Few thyme sprigs
  • FOR Salad
  • ½ iceberg lettuce shredded
  • 7 romaine lettuce leave strimmed
  • 2 grape
  • 2 tbsp Pomegranate seeds
  • 2 red radish sliced
  • 6 to 8 cucumber ribbons
  • FOR The Dressing
  • 1 tbsp orange juice
  • salt
  • Cracked black pepper
  • 1 tbsp Olive oil
  • Few parsley leaves
  • Sprouts
  • Coloured bell peppers juliennes

HOW TO PREPARE CHICKEN & SALAD

  1. 1

    For the marinade blend garlic cloves, chilli flakes, salt, lemon juice, rosemary sprigs, thyme sprigs, olives, and olive oil.
  2. 2

    Coat the chicken breasts with the prepared marinade and refrigerate.
  3. 3

    For the salad, combine shredded iceberg lettuce, trimmed romaine lettuce leaves, quartered grape tomatoes, pomegranate seeds, sliced red radish and further cut into strips, and cucumber ribbons.
  4. 4

    Mix and refrigerate.
  5. 5

    Prepare the dressing by combining orange juice, salt, cracked black pepper, olive oil, and few chopped parsley leaves.
  6. 6

    Add to the salad bowl.
  7. 7

    Toss well.
  8. 8

    Heat oil in a pan and roast the chicken breasts on both sides.
  9. 9

    Cook for sometime and then add water and orange juice.
  10. 10

    Cook for a couple of minutes.
  11. 11

    Plate the roasted chicken breasts and the salad.
  12. 12

    Garnish with colourful julienned bell peppers and sprouts.

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