Pepper Chicken Salad

I couldn’t find a better way to make my salad more flavorful…

I seldom shy away from salad that is loaded with browned pepper chicken. This is one dish that I often make when I feel lazy, when I am out of cooking ideas or simply when I get the craving to eat pepper chicken. Whenever I take a bite of this browned pepper chicken, I get the feeling that I don’t have to add heck a lot of ingredients to make a dish flavorful. For making this pepper chicken I used very simple ingredients that are always found in our pantry, yet it tasted great.

Also, you could make couple more dishes with this same pepper chicken. If you want burger or sandwich, then go ahead and place this chicken in between the breads or burger buns. If you want salad, load the veggies with this chicken. Or you could even place the chicken on a bed of rice along with baked potatoes or steamed veggies.

One recipe and you get to serve in three ways.

Making Pepper Chicken:

Ingredients:

  • Chicken breast, boneless- 3 fillets full or halved

To marinate:

  • Ground Cumin- 2 tsp
  • Ginger-Garlic paste- 1 1/2 tsp
  • Salt- to taste

While Cooking:

  • Butter- 2 tbsp
  • Ground pepper- 1+1 tsp
  • Lemon juice- 3 tbsp

Instruction

  • Marinate the chicken breast with ground cumin, ginger-garlic paste and salt. Keep aside for 10 minutes.

  • Place a non-stick pan over medium heat.
  • Melt the butter in the pan, sprinkle 1 tsp of ground pepper over the melted butter in the pan.
  • Place the chicken fillets on it.
  • Sprinkle 1 tsp more of ground pepper over the chicken.
  • Pour the lemon juice over the chicken.
  • Cover the pan with its lid and let the chicken cook through.
  • After a few minutes, flip the chicken to the other side and continue to cook.
  • When all the water has evaporated, open the lid and let the chicken get browned on both sides.
  • Remove from the pan and keep aside.
  • If  you are making a salad: Shred the chicken, top the veggies with this chicken and serve with your choice of dressing.
  • If you are making a burger, half the cooked chicken breast and place it in between the burger buns.
  • Or, you could place the cooked chicken breast over rice pilaf and serve with baked potatoes or steamed veggies.

My salad veggies:

  • Lettuce
  • Cucumber
  • Tomato
  • Avocado
  • Pomegranate: For a nice red color add some pomegranate seeds, it tasted great as well.
  • And I served with Ranch dressing. You could even use yogurt dressing.

 

Pepper Chicken Salad
 
Ingredients
  • Chicken breast, boneless- 3 fillets full or halved
To marinate
  • Ground Cumin- 2 tsp
  • Ginger-Garlic paste- 1½ tsp
  • Salt- to taste
While Cooking
  • Butter- 2 tbsp
  • Ground pepper- 1+1 tsp
  • Lemon juice- 3 tbsp
Instructions
  1. Marinate the chicken breast with ground cumin, ginger-garlic paste and salt. Keep aside for 10 minutes.
  2. Place a non-stick pan over medium heat.
  3. Melt the butter in the pan, sprinkle 1 tsp of ground pepper over the melted butter in the pan.
  4. Place the chicken fillets on it.
  5. Sprinkle 1 tsp more of ground pepper over the chicken.
  6. Pour the lemon juice over the chicken.
  7. Cover the pan with its lid and let the chicken cook through.
  8. After a few minutes, flip the chicken to the other side and continue to cook.
  9. When all the water has evaporated, open the lid and let the chicken get browned on both sides.
  10. Remove from the pan and keep aside.
  11. If you are making a salad: Shred the chicken, top the veggies with this chicken and serve with your choice of dressing.
  12. If you are making a burger, half the cooked chicken breast and place it in between the burger buns.
  13. Or, you could place the cooked chicken breast over rice pilaf and serve with baked potatoes or steamed veggies.
Notes
My salad veggies: Lettuce
Cucumber
Tomato
Avocado
Pomegranate: For a nice red color add some pomegranate seeds, it tasted great as well.
And I served with Ranch dressing. You could even use yogurt dressing.

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