PREPARATION

1. In a mixing bowl, add 600 grams chicken breast, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon worcestershire sauce, 70 grams BBQ sauce, 2 teaspoons Italian seasoning and mix it well.

2. Marinate for 1 hour.

3. Place it on a baking tray.

4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

5. Remove it from oven and cut it into pieces.

6. In a mixing bowl, add 120 grams mayonnaise, 60 milliliters buttermilk, 1 teaspoon ginger, 20 grams onions, 1/2 teaspoon mustard powder, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper powder, 1 tablespoon coriander and mix it well.

7. In a another mixing bowl, add 220 grams lettuce, 200 grams boiled kidney beans, 200 grams cherry tomatoes, cooked chicken, 100 grams nachos, prepared mixture and mix all the ingredients well.

8. Garnish with BBQ sauce.

9. Serve.

Grilled Chicken Caesar Pasta Salad

Servings - 2 - 3

INGREDIENTS

Chicken breast - 365 grams

Olive oil - for brushing

Salt 

Black pepper

Water - 400 milliliters

Salt - 1/2 teaspoon

Oil - 1 teaspoon

Pasta - 150 grams

Heavy cream - 250 milliliters

Milk - 60 milliliters

Lemon juice - 2 tablespoons

Mayonnaise - 200 grams

Sour cream - 40 grams

Parmesan cheese - 100 grams

Lemon juice - 1 tablespoon

Worcestershire sauce - 1 teaspoon

Garlic - 1 tablespoon

Lettuce - 100 grams

Tomato - 150 grams

Black olives - 15 grams