How to make Crispy Asian Chicken Salad - SK Khazana -
Fresh, crunchy and tasty salad that serves as a pick-me up anytime you feel like it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Salt (नमक)
Cuisine : Oriental, Fusion
Course : Salads
For more recipes related to Crispy Asian Chicken Salad - SK Khazana checkout Grilled Chicken And Mushroom Salad, Chicken Salad, Quick Healthy Chicken Salad, Asian Glass Noodle and Chicken Salad . You can also find more Salads recipes like Macaroni And Sausage Salad Broad Bean Salad Chicken and Feta Salad Bread And Cheese Salad
Crispy Asian Chicken Salad - SK Khazana 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Crispy Asian Chicken Salad - SK Khazana Recipe
Boneless chicken breast 1
Salt to taste
Black peppercorns to taste
Lemon juice 1
Oil 1 tablespoon + for deep frying
Spring roll wrappers 2
Romaine lettuce leaves 2-3
Iceberg lettuce leaves 2-3
Chinese cabbage shredded 1/4 cup
Carrot peeled and cut into thin strips 1 medium
Green capsicum cut into thin strips 1/2 medium
Fresh coriander sprigs 4-5
Fresh mint sprigs 4-5
Sweet chilli sauce 1 tablespoon
Toasted peanuts 1 tablespoon
Fresh mint sprigs for garnish
Method
Step 1
Heat sufficient oil in a kadai. Heat a non-stick grill pan.
Step 2
Take chicken breast in a bowl, add salt, pepper powder and juice of ½ lemon and rub well.
Step 3
Add 1 tablespoon oil to the hot grill pan. Place the marinated chicken breast in it and grill, turning sides, till both sides are golden brown and fully done. Transfer it onto the worktop and let it rest for 5 minutes.
Step 4
Meanwhile cut spring roll sheets into thin 3-4 inch long strips, put them into hot oil and deep-fry till light golden brown and crisp. Drain on absorbent paper.
Step 5
Tear romaine lettuce leaves and iceberg lettuce leaves and put them into a mixing bowl. Add Chinese cabbage, carrot strips, green capsicum strips, coriander sprigs and mint sprigs .
Step 6
Thinly slice the grilled chicken breast, add to salad mixture. Add salt, pepper powder, sweet chilli sauce and peanuts and toss well. Squeeze the juice of ½ lemon and toss well.
Step 7
Put the chicken salad in a serving bowl, top with fried spring roll strips and serve garnished with mint leaves.
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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.
