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| Main Ingredients | Boneless chicken breast, Artichokes |
| Cuisine | Fusion, , , , |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 1 boneless chicken breast
- 4-5 artichokes
- Salt to taste
- Crushed black peppercorns to taste
- 2 teaspoons chopped garlic
- 3 teaspoons + 1 tablespoon olive oil
- 7-8 iceberg lettuce leaves
Method
- Place chicken breast on a plate and prick with a knife. Sprinkle salt, crushed peppercorns and garlic on top. Drizzle 1 tablespoon olive oil on top and rub well. Set aside to marinate for 10-15 minutes.
- Heat 1 teaspoon olive oil in a non-stick pan. Place chicken breast on top and cook till evenly done from both the sides.
- Roughly chop artichokes and place in a bowl. Roughly shred lettuce and add. Toss well.
- Add 2 teaspoons olive oil, crushed peppercorns and mix well. Refrigerate for 5-10 minutes.
- Place the salad onto a serving plate. Shred the chicken and place on the side and serve.
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