Chicken Salad

Nothing like preparing a fresh homemade salad! This chicken salad is my go-to recipe and it always brightens up my day with its wonderful, refreshing flavor. By serving it on a bed of lettuce, you can eat it as a roll and enjoy the fantastic crunch of every bite. Hope everyone loves it!

Time: 

  • Prep time – 10 mins
  • Cook time – 20 mins

Main Ingredients: 

  • Boneless Chicken Breast – 250 g
  • Baby Corns (Sliced) – 6
  • Mushrooms (Sliced) – 100 g
  • Green Bell Pepper (Sliced) – 1/2
  • Yellow Bell Pepper (Sliced) – 1/2
  • Roma Tomato (Use firm tomato – deseed and remove pulp, then slice lengthwise) – 1
  • Lemon Juice – few drops

Dressing Ingredients: 

  • Olive oil – 6 tbsp
  • White Vinegar – 2 tbsp
  • Salt – 3/4 tsp
  • Black Pepper Powder – 1/2 tsp
  • White Sugar – 1/2 tsp
  • Mustard Paste – 1 tsp
  • Garlic Pods (Chopped Finely and Crushed) – 3
  • Parsley (Finely Chopped) – 1tbsp

Method: 

  1. Put chicken breast in a pressure cooker with 1/2 cup of water and 1/2 tsp of salt. Pressure cook until cooked through. Then let the chicken simmer in for 2 minutes.
  2. Cut the chicken in julienne style.
  3. Next, boil 2 cups of water with 1 tsp salt and few drops of lemon juice. Add the baby corn and mushrooms. Boil for two minutes. Then strain and set aside.
  4. Heat 1 tbsp of the olive oil. Add the cooked chicken pieces and saute for 2 minutes. Set aside.
  5. Mix all the main ingredients together in a salad bowl.
  6. Prepare the dressing in another bowl, and mix well.
  7. Pour the dressing over the main ingredients and mix well.
  8. Serve in a lettuce cup. Set in fridge and serve cold.
  9. Enjoy 🙂

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