mary berry basil chicken salad

mary berry basil chicken salad

mary berry basil chicken salad

Basic ingredients for mary berry basil chicken salad

  • 500gms boneless chicken cut into small pieces
  • 4 tbsps thickyog
  • 1 1/2 tsp garlic paste
  • 2 tsp ginger–garlic paste
  • 1 1/2 tsp salt for grilling
  • 1 spring onions bulb
  • 6-7 fresh basil Leaves
  • 15-20 Fresh mint leaves
  • 4-5 Iceberg lettuce Leaves
  • 6-7 Pollo Rosso lettuce Leaves Dressing
  • 1/3 cup tomato liquid
  • 1 tsp mustard sauce
  • 1 tsp balsamic vinegar
  • Salt and taste
  • 1 tablespoon olive oil

How to make mary berry basil chicken salad

  • Put the yogurt in a bowl. Red chili paste, ginger-garlic paste, and garlic paste can be added.
  • Toast almonds until lightly browned
  • Mix yogurt with garam masala powder, salt, and lemon juice. Mix in the chicken pieces. Allow marinating for at least 4 hours.
  • Transfer the toasted almonds to a bowl. Cool at room temperature.
  • Place some oil on a nonstick grill pan. Grill the pieces of marinated chicken on it until they are fully cooked.
  • For the salad, cut spring onion bulbs diagonally and place them in a bowl. Add basil leaves to a bowl by chopping. Add Iceberg and lollo rose lettuce leaves.
  • Take tomato juice and mix it in a bowl. Mix mustard paste, Balsamic vinegar, and salt with olive oil. Add crushed peppercorns to the bowl and mix well.
  • Take the chicken tikka off the heat and chop it into smaller pieces. Toss the salad with dressing and some chicken pieces. 10. Place the salad on a plate and garnish it with any remaining chicken pieces or toasted almonds.

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