Empty My Fridge
Grilled Chicken Salad
Ingredientes
- Chicken250 g
- Ginger paste½ colher de chá
- Garlic · paste1 colher de chá
- Black pepper · powder¾ colher de chá
- Chili powder1 colher de chá
- Cúrcuma · powder¼ colher de chá
- Garam masala · powder½ colher de chá
- Yoghurt1 colher de sopa
- Salt
- Cumin · powder½ colher de chá
- Coriander seed · powder1 colher de chá
- Oil1 colher de sopa
- Butter1 colher de sopa
- Sweet corn½ xícara
- Bell pepper1 xícara
- Orange juice200 ml
- Mustard · paste1 colher de sopa
- Vinegar1 colher de chá
- Sugar2 colheres de chá
- Olive oil1 colher de sopa
- Honey2 colheres de sopa
- Lemon½
- Lettuce1 maço
- Iceberg lettuce1 xícara
- Tomate1
- Onion
- Cucumber
Modo de preparo
- Put the boneless chicken in a bowl with ginger paste, garlic paste, black pepper powder, red chilli powder, turmeric, garam masala, curd, salt, roasted cumin powder, roasted coriander powder and oil, and mix well. Leave to marinate for 10-15 minutes.
- Grill the chicken on a grill pan over medium heat for 3-4 minutes.
- Brush each piece with butter.
- When the chicken is nearly grilled, add the corn kernels and diced yellow bell pepper to the pan.
- For the dressing, whisk together orange juice, garlic paste, mustard paste, vinegar, black pepper powder, sugar, olive oil, honey, lemon juice and salt until well blended.
- Tear the lettuce into bite-sized pieces and arrange on a plate.
- Add the iceberg lettuce, chopped tomato, sliced onion and chopped cucumber to the plate, then sprinkle with black pepper and salt.
- Take the corn and bell pepper off the heat and add them to the plate.
- Check that the chicken is cooked through, then place it on the salad.
- Pour the dressing over the salad just before serving.
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