ROAST CHICKEN SALAD WITH CHILLI AND GARLIC DRESSING

Hey Beautiful People!
We all have those late night party hangovers whether or not we have had any alcoholic drinks and returning home with half empty stomach is the case most of the times. I have noticed that going to bed hungry makes me feel irritated, so I make sure that I have something in the refrigerator for such occasions. The other night I was invited to my friend’s pre wedding party and as a bridesmaid I was expected to be on my toes and help with everything. The end result, sore heels and grumpy stomach.
And, I was planning to have my dinner peacefully after the event was ended which unfortunately could not be possible. Back home, I combined few ingredients with least effort in cooking and ended up with a roast chicken salad.
So, here is my LATE NIGHT TRASHY SALAD.Trust me, it really is!

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INGREDIENTS:

120 GMS Bite Sized Chicken Breast Pieces
1 Bunch Romaine Lettuce
Purple Cabbage
1 Whole Wheat Sesame Toasted Bread

MARINATION FOR CHICKEN
1/4 TSP Garlic Powder
1/4 TSP Black Pepper Powder
1/4 TSP Turmeric Powder
Salt to taste.

SEASONING FOR TOASTED BREAD CUBES
1/2 TSP White Sesame Seeds
1/4 TSP Dried Oregano
Light Drizzle of Olive Oil
Gentle Sprinkle of Red Chilli Flakes
Salt to taste.

SALAD DRESSING
Juice of Half a lemon
1 Garlic Clove Grated
1 TSP Sriracha Sauce
3/4 TSP Dijon Mustard
1 TSP Extra Virgin Olive Oil
1 TSP Honey

GARNISH

Freshly Crushed Black Pepper and Red Chilli Flakes
Fresh Mint Leaves (Optional)

METHOD:

Pre Heat the oven to 200 degrees celsius. Spread the marinated chicken pieces and cook for 10-12 minutes on a lined tray. Place the seasoned bread cubes 4-5 minutes before the chicken is completely done. I used the bread straight out of the plastic. No freshly baked bread for me in the middle of the night. I already had the chicken cooked so I reheated it. Meanwhile, wash and strain the lettuce in salad spinner so the final dish does not get soggy.

Break 2-3 leaves of purple cabbage and wash it thoroughly. In a large bowl, break the lettuce into chunky pieces. Cut the cabbage in long thin strips. It is best to use a shredder if large quantities of cabbage is required for quick and precise strips.

Combine sriracha sauce, mustard, lemon juice, chopped coriander leaves, grated garlic, honey in a separate bowl. Whisk gently while adding the oil.

Add half of the dressing to the lettuce and cabbage and combine well without applying too much pressure. Now, directly add the chicken from the oven and half of the toasted bread cubes and add the remaining dressing.

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Combine well. Serve the salad in a fresh plate and top with remaining bread cubes, crushed black pepper, red chilli flakes and mint leaves.

For me, this is a perfect late night treat that is filling and spicy. Ofcourse, you can enjoy it anytime of the day. I hope you liked this simple recipe. Do let me know your thoughts on this.

Take Care Everyone and GOOD LUCK…xoxo😊✨

8 Comments

      1. Wish I could cook.. 😖 And wish If I was your neighbor.. Everytime I have an urge to eat something tasty like this, I have to go out and spend my penny on useless things. . Oh my stomach got emotional 😛😋

        Liked by 1 person

    1. Ofcourse, the morning after I would start with a high caffeine dose.. But in the night I find a spicy salad with fiber, but of protein and carbs most appropriate..
      Will check out your recipe!!
      Thank you for visiting!! xx

      Like

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