Grilled Chicken with Eggy-berry Salad By Chandrasmita Talukdar

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Grilled Chicken with Eggy-berry Salad

Winner - Your Recipe Contest Week 4

Grilled Chicken with Eggy- Berry Salad is a continental style appetiser full of nutrients, proteins, herbs, less fatty and super delicious scrumptious food. It contains veggies that gives a quick start to a meal with a crunchy- quirky feel added with a tangy taste of raspberries and the softy whites
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Serves

2 Servings

Cooking Time

45 mins

Meal Type

APPETISER

Rate This Recipe9

INGREDIENTS

  • For Grilled Chicken: 300-400 gms Chicken Breasts, boneless
  • 2-tbsp of Olive Oil
  • 3 pieces Spring Onions- chopped in small bowl
  • 2 1/2 tsp Organic Red pepper sauce/ Chilli sauce
  • salt to taste
  • 1/2tsp turmeric powder
  • 1tsp Ginger- Garlic, grated
  • 1tsp pepper powder
  • 1/2 tsp Cumin seeds powder
  • 1/2 tsp chicken Masala- sprinkle
  • For Eggy-berry Salad: 4 boiled egg whites, each sliced half
  • 8-9 pcs Indian Raspberries, each sliced half
  • 150-200 gm of Broccoli, chopped into small pieces
  • 100gms carrot, roughly- chopped
  • 2-3 lettuce leaves, chopped
  • 2-3 Kale leaves, chopped
  • 1 medium size Cucumber, grated
  • 1 medium size Onion (optional), finely sliced
  • 1/2 each of medium size Red & yellow bell pepper, roughly chopped
  • 1/2 tsp fennel seeds to garnish
  • 10-12 small size raisins - to garnish
  • 4-5 pieces of walnuts (chopped)- to garnish
  • 3-4 tbsp extra virgin olive oil, mixing
  • 1/2 lemon, sliced
  • 1tsp pepper powder
  • 1/2 tsp red chilli powder
  • 1tsp, tamarind sauce
  • salt to taste

PREPARATION

  1. 1

    PROCESS FOR GRILLED CHICKEN: First step is to marinate the Chicken Breasts by mixing with some olive oil, red-chilli powder, pepper powder, turmeric, ginger-garlic paste, Cumin seeds powder and salt as per taste.
  2. 2

    Second step is to sprinkle chicken masala after the marinate and let it sit for at least 15-20 mins for absorbing those masalas.
  3. 3

    In a bowl, chopped some spring onions.
  4. 4

    In a grilled pan, spread the oil with help of a brush-spatulla, put it on a high flame for gearing up and once maximum heating is reached, lower it on medium flame in the rest of the cooking process.
  5. 5

    After 2-3 mins of heating, take the piece of Chicken breasts and put it on the pan for grilling and put the flame on medium.
  6. 6

    Around 5-7 mins of one toss, flip the breasts for the other-part grilling, toss it well for proper cooking.
  7. 7

    Add the spring onions and give it a quick toss.
  8. 8

    After 10 mins, the Grilled chicken is tendered cooked, spread the sauce on the chicken breasts and it is ready to serve.
  9. 9

    PROCESS FOR EGGY-BERRY SALAD: for sauce, in a small bowl, add some extra virgin oil, squeeze the lemon, add tamarind, salt to taste, red chilli powder, pepper powder and mix it well. Keep it aside.
  10. 10

    In a large bowl, add the chopped lettuce leaves, kale, carrots, broccoli, bell peppers, sliced onions, grated cucumber, grated ginger-garlic and lastly raspberries. Toss them with a spoon.
  11. 11

    Pour the salad sauce on to this large bowl and mix them well .
  12. 12

    Add the egg whites and give it a gentle mix.
  13. 13

    Sprinkle some fennel seeds, raisins and chopped walnuts over the top. Thee Eggy-Berry mix salad is ready to serve.
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