How to make Quick Healthy Chicken Salad -
This healthy chicken salad recipe is fast to make (even faster if you use leftover chicken!) and is a great lunch, dinner, or snack. Pack in container for a fast on-the-go meal.
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Salt (नमक)
Cuisine : Fusion
Course : Salads
For more recipes related to Quick Healthy Chicken Salad checkout Chicken Salad, Asian Glass Noodle and Chicken Salad, Chicken Mayo Salad, Asian Chicken Salad . You can also find more Salads recipes like Kachumber Salad C Salad with Cranberry Vinaigrette Ceviche Warm Sweet Potato Salad - SK Khazana
Quick Healthy Chicken Salad Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Quick Healthy Chicken Salad Recipe
Boneless chicken breasts 2
Salt to taste
Garlic crushed 1 teaspoon
Olive oil 3 teaspoons
Balsamic vinegar 3 teaspoons
Crushed black peppercorns 1½ teaspoons
Fresh rosemary sprigs 2-3
Fresh thyme sprigs 2-3
Button mushrooms halved 8-10
Red bell pepper ½ cut into dices
Green capsicum ½ cut into dices
Yellow bell pepper ½ cut into dices
Garlic chopped 1 teaspoon
Oil 2 teaspoons
Basil leaves 3-4 + for garnishing
Iceberg lettuce leaves 2-3
Lollorosso lettuce leaves 2-3
Arugula leaves 2-3
For dressing
Balsamic vinegar 1 tablespoon
Olive oil 3 tablespoons
Salt to taste
Crushed black peppercorns ¼ teaspoons
Method
Step 1
Marinate chicken breasts with salt, crushed garlic, 1 tsp olive oil, 1 tsp Balsamic vinegar, ½ tsp crushed peppercorns, rosemary and thyme. Mix and set aside for 10-15 minutes.
Step 2
Combine mushrooms, red pepper, capsicum, yellow pepper, ½ tsp crushed peppercorns, salt, chopped garlic, remaining Balsamic vinegar, remaining olive oil and remaining crushed peppercorns in a bowl. Mix well and set aside to marinate for 5-10 minutes.
Step 3
Heat 1 tsp oil in a non-stick grill pan. Place marinated chicken on it and grill till evenly done from both sides and chicken is cooked.
Step 4
Heat remaining oil in another non-stick pan. Add marinated vegetables and sauté well.
Step 5
To make dressing, combine Balsamic vinegar, olive oil, salt and crushed peppercorns in a bowl and mix well into a homogenous mixture.
Step 6
Transfer sautéed vegetables in a bowl. Add 3-4 torn basil leaves and toss well. Cool to room temperature. Add torn Iceberg lettuce leaves, Lollorosso leaves and arugula leaves and mix well. Add some dressing and toss well.
Step 7
Place the vegetable salad on a serving plate. Cut the grilled chicken into thick slices and place along the salad. Drizzle remaining dressing on top, garnish with some basil leaves and serve immediately.
Nutrition Info
Calories : 983 kcal Kcal
Carbohydrates : 10.2 gm gm
Protein : 65.7 gm gm
Fat : 72.7 gm gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
