Salads, can be boring! Hence to make salads interesting, tweaking it to the way we like, can do wonders.
INGREDIENTS:
Steamed Chicken Breast
Vegetables- cucumber, carrot, red/yellow peppers. tomatoes corn
1/2 tsp lemon juice
Salt to taste
Black pepper, cruched
Chaat masala
METHOD:
Take any frozen chicken breast packet from the market. Remove the access fat from the skin. Cut the chicken breast in small pieces. Wash it properly. Marinate the chicken breast with a bit of Olive oil, 1/2 lemon juice, Salt, Black pepper powder or crushed black pepper, chaat masala, chilly powder (all as per taste) & let it rest for half an hour. Then cook the marinated chicken in the pressure cooker (Keep some water at the base of the cooker, place the marinated pieces in any utensil & keep it in the cooker). Let it cook for say around 10-15 minutes on medium flame without the whistle. Let the steamed chicken cool down & then keep it in the fridge (Tupperware container preferred) so it can be easy to use whenever required.
Chop all the veggies into small pieces & mix together. Add steamed chicken pieces as required.
Add 1/2 lemon juice, salt, black pepper crushed or powder, chaat masala – as per taste.
Keep the whole mixture in the fridge for 10-15 mins to chill.
Enjoy your salad.
Recipe by: Nikhil Wd
Follow him on:http://www.eatburp.com
INGREDIENTS:
Steamed Chicken Breast
Vegetables- cucumber, carrot, red/yellow peppers. tomatoes corn
1/2 tsp lemon juice
Salt to taste
Black pepper, cruched
Chaat masala
METHOD:
Take any frozen chicken breast packet from the market. Remove the access fat from the skin. Cut the chicken breast in small pieces. Wash it properly. Marinate the chicken breast with a bit of Olive oil, 1/2 lemon juice, Salt, Black pepper powder or crushed black pepper, chaat masala, chilly powder (all as per taste) & let it rest for half an hour. Then cook the marinated chicken in the pressure cooker (Keep some water at the base of the cooker, place the marinated pieces in any utensil & keep it in the cooker). Let it cook for say around 10-15 minutes on medium flame without the whistle. Let the steamed chicken cool down & then keep it in the fridge (Tupperware container preferred) so it can be easy to use whenever required.
Chop all the veggies into small pieces & mix together. Add steamed chicken pieces as required.
Add 1/2 lemon juice, salt, black pepper crushed or powder, chaat masala – as per taste.
Keep the whole mixture in the fridge for 10-15 mins to chill.
Enjoy your salad.
Recipe by: Nikhil Wd
Follow him on:http://www.eatburp.com