This delicious salad gets a Lebanese twist.
SHARWAMA CHICKEN SALAD
Ingredients
2 boneless chicken breasts
Salt to taste
1 tsp cumin powder
Crushed black peppercorns to taste
1 tsp all spice
1 tsp paprika powder
1½ tsps onion powder
1½ tsps garlic paste
2 tbsps yogurt
2 tbsps oil
8-10 romaine lettuce leaves
1 large carrot, sliced
10-12 cherry tomatoes
1 large cucumber, sliced
8-10 parsley leaves
12-15 green olive slices
Pickle beetroot as required
4 tbsps aioli + for drizzling
Grilled pita triangles for garnish
Micro greens for garnish
Method
1. Place the chicken on a plate, sprinkle salt, cumin powder, crushed black peppercorns, all spice, paprika powder, onion powder, garlic paste, and yogurt. Rub the spices well and set aside to marinate for 20 minutes.
2. Heat oil in a non-stick grill pan, place the marinated chicken and cook on high heat for 4-5 minutes on both sides.
3. Reduce the flame and cook till the chicken is cooked completely. Take if off the heat and allow resting for 5-10 minutes.
4. Tear romaine lettuce leaves and add them in a bowl, add carrot, cherry tomatoes, cucumber, tear parsley and add it to the bowl. Add green olives, pickled beetroot and aioli. Mix well.
5. Slice the cooked chicken breasts and set aside.
6. In a serving plate, place the prepared salad, place a few grilled pita triangles, and place the sliced chicken on top and drizzle aioli on top.
7. Garnish with micro greens and serve.
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