Fresh Sautéed chicken salad
Try this fresh Sautéed chicken salad at home with lemon cilantro dressing. you will definitely like this salad.
Minutes to Prepare: 20
Minutes to Cook: 10 – 12
Number of Servings: 4
Julienned 1/2 Iceberg Lettuce: 2 cup
Julienned carrot, 1 medium size: 1 cup
Julienned pickle cucumber, with peel: 1 cup
Julienned spinach, fresh: 1 cup
Julienned roma tomato: 1 medium
Julienned strawberries, fresh: 2 medium
Thinly sliced boneless skinless chicken, thigh/breast: 12 oz
Sliced red/yellow onion: 1 medium
Finely chopped garlic: 3 cloves
Chopped Cilantro: 20 gm
Black pepper: 1tsp
White pepper: 1tsp
Salt: 1 tsp
Olive Oil: 2 tbsps
Lemon juice, 1/2 of lemon: 2 tbsps
Pecans, toasted or raw: 1 oz
Cayenne pepper/ paprika: 1 tsp
Canola Oil/butter: 1 tbsp
For the salad
Julienne iceberg lettuce, carrot, cucumber, spinach, tomatoes, and strawberries
Shred the chicken thigh/breast
Finely slice the onion
For the Dressings
Finely chop garlic
Now heat a pan and add oil/butter
Add sliced onion and saute for a minute
Then add the shredded chicken, mix it well, then add 1/2 tsp of salt or as per your taste, add 1 tsp of cayenne pepper/paprika and 1 tsp of white/black pepper powder.
Mix the chicken well and saute on a medium flame for 7 - 10 mins until it cooked
Remove it from the pan when it is done
Now, prepare the dressing:
Take a bowl, add chopped garlic and chopped cilantro, add 1/2 tsp of salt and black pepper powder, add olive oil and lemon juice
(You can also add 1 tsp of honey/brown sugar)
Mix it well and your dressing is ready
Assemble the salad
Take a big bowl, add all the vegetables, cooked chicken, add the dressing and sprinkle with some pecans on top.
Mix well and enjoy the fresh chicken salad with your favorite wine.
Fresh vegetable and fruit salad with orange vinaigrette
Fresh salad for Summer
Minutes to Prepare: 15
Minutes to Cook: 5
Number of Servings: 4
Shredded green cabbage: 1cup
Shredded red cabbage: 1cup
Stripped or sliced Carrots: 1 cup
Shredded spinach: 1 cup
Stipped or sliced apple: 1 cup
Sliced Roma tomatoes: 1 medium
Sliced red onion: 1 cup
Dry-roasted Peanuts: 3 oz
Large orange: 1
Olive Oil: 2 tbsp
Chopped Garlic: 3 cloves
Brown Sugar: 2 tsp
Black pepper: 2 tsp
Make juliennes of Cabbage, Red cabbage, Carrots, tomato, spinach, apples and onions.
Gather the vegetables in a bowl.
Crushed some roasted peanuts for dressings
Make the Dressings:
Squeeze the orange juice in a bowl, add olive oil, chopped garlic, salt, pepper and brown sugar. Mix it well and your dressings is ready.
Now Add the dressings in the vegetables and mix it well.
Before serving add crushed peanuts.
If you are allergic to peanuts, add your fav Nuts.
You can add any of your favorite vegetables.
If you don't like orange, add lemon