Tossed Crunchy Chicken Salad
Ingredients: (Serves 2)
2 skinless and boneless chicken breasts; cut into bite size pieces,
1 tsp curry powder,
2 tbsp mango chutney,
Juice of 1/2 lemon,
1 cucumber; chopped into 1-1 1/2″ sticks,
Few leaves of iceberg lettuce; broken into pieces,
Few watercress leaves,
Salt and pepper to taste,
3-4 tbsp olive oil,
Toasted almond flakes to garnish.
Method:
In a bowl add olive oil and mix curry powder with it to form a paste. Then add the chicken pieces to it and toss well to coat them. Later heat oil in a pan and roast the chicken from both sides for about 10-15 minutes till it is cooked and its crust is nice crunchy. Remove from flame and transfer to a large mixing bowl. Add mango chutney and lemon juice to it. Toss. Now add all the vegetables, remaining oil, salt and pepper to taste and toss well. Top with the almond flakes and serve with bread sticks or garlic bread.
