INGREDIENTS
Indian Style Grilled Chicken Salad
Servings - 2 - 3
INGREDIENTS
(For Dressing)
Lemon juice - 110 milliliters
Balsamic vinegar - 2 tablespoons
Hot sauce - 2 teaspoons
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Chicken Breast - 725 grams
Oil - for shallow fry
(For Sauce)
Tandoori paste - 75 grams
Hot sauce - 2 teaspoons
Red chili - 2 tablespoons
Coriander powder - 1/2 teaspoon
Oregano - 1/2 teaspoon
Balsamic vinegar - 1/4 teaspoon
Lemon juice - 1 teaspoon
Oil - 75 milliliters
(For Salad)
Lettuce - 230 grams
Tomatoes - 160 grams
Onions - 70 grams
Radish - 100 grams
Carrot - 100 grams
Bell pepper - 80 grams
PREPARATION
(For Dressing)
1. In bowl, add 110 milliliters lemon juice, 2 tablespoons balsamic vinegar, 2 teaspoons hot sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well. Keep aside.
(For Sauce)
1. In a another bowl, add 75 grams tandoori paste, 2 teaspoons hot sauce, 2 tablespoons red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon oregano, 1/4 teaspoon balsamic vinegar, 1 teaspoon lemon juice, 75 milliliters oil
and mix it well.
2. Coat the chicken breast with the prepared sauce.
3. Cook the chicken on the grill pan until the juice run clear and the chicken is cooked through. Remove it from pan and slice the chicken into pieces.
(For Salad)
1. In a mixing bowl, add 230 grams lettuce, 160 grams tomato, 70 grams onions, 100 grams radish, 100 grams carrot, 80 grams bell pepper and mix all the ingredients well.
(Assembling)
1. Place the salad in a serving plate and place the cooked chicken pieces on top of it.
2. Top with with the prepared dressing.
3. Serve.