Why post a recipe for chicken salad on an Indian food blog...yeah valid question. But with kitchens becoming more and more 'international' it seems quite normal! This recipe has a slight 'zing' to make it a little bit more Indian (!)
2 chicken breasts bone-in (roasted with salt, pepper and olive oil - 350 degrees for 30 minutes)
Shred them into bite size pieces when cool.
Finely chop 2 sticks of celery, 5-6 small gherkins, 1-2 tender spring onions, 1-2 small hot chillies (thai chillies work best).
Mix together the chicken, vegetable, 1 cup of mayo and 1 TBS of good mustard. Adjust seasoning (salt) as per taste.
Serve with a side of pickles- tender salad leaves- in between good bread.
2 chicken breasts bone-in (roasted with salt, pepper and olive oil - 350 degrees for 30 minutes)
Shred them into bite size pieces when cool.
Finely chop 2 sticks of celery, 5-6 small gherkins, 1-2 tender spring onions, 1-2 small hot chillies (thai chillies work best).
Mix together the chicken, vegetable, 1 cup of mayo and 1 TBS of good mustard. Adjust seasoning (salt) as per taste.
Serve with a side of pickles- tender salad leaves- in between good bread.
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