Pepper Chicken Salad
  • 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
  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.
My salad veggies: Lettuce
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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at