Chicken Salad

How to make Quick Healthy Chicken Salad

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Main Ingredients : Boneless chicken  , Salt 

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.

Quick Healthy Chicken Salad Recipe Card

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 1 1/2 teaspoons

• Fresh rosemary sprigs 2-3

• Fresh thyme sprigs 2-3

• Button mushrooms halved 8-10

• Red bell pepper cut into dices 1/2

• Green capsicum cut into dices 1/2

• Yellow bell pepper cut into dices 1/2

• 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

• Dressing

• Balsamic vinegar 1 tablespoon

• Olive oil 3 tablespoons

• Salt to taste

• Crushed black peppercorns 1/4 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.

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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

Carbohydrates : 10.2 gm

Protein : 65.7 gm

Fat : 72.7 gm