This salad is very close to my heart as it’s my “go to weekend dinner” salad. Hopefully when you have some marinated chicken in your fridge you can make this in just under 15 mins. I’ll tell you how I do it.
My weekend is crazy. Daily morning chores, breakfast, then snacking (we have early brekkie), then lunch…..huh so much cooking and planning and it’s needs to be something different or specials. So by the time it’s dinnertime I am exhausted.
Oh completely forgot we also have to go out for outings…imagine. What I usually do is with my lunch prep I marinade some chicken breast with yougurt and basic spices. So I come home cook the breast ( it takes very less time to cook); chop up salad till then and that’s it. Dress it all up. Yay.?
This salad is super healthy and super duper delicious. The sticky, sweet and little chilli hit in the chicken is perfectly balance with the creaminess of the salad. This is what I call the ultimate food high.
150g Chicken Breast Boneless
1/2 cup yougurt
Salt, red chilli powder, meat masala, coriander powder and black pepper powder as per taste
(Marinate the chicken for atleast 1 hour to max overnight)
2 cups shredded lettuce
1 medium cucumber roughly chopped
7-8 baby tomatoes halved
For the dressing:
2 tsp Thai Sweet Chilli Sauce for chicken
2 tbsp yoghurt
1 tbsp extra virgin olive oil
Juice of half a lemon
Salt and pepper to taste
Assuming you have marinated the chicken.
Cook the chicken on a griddle pan or tawa or a nonstick pan with some butter. I chopped my chicken into medium size chunks. It took around 10 mins to cook them. Once cooked add Thai Sweet Chilli Sauce and cover.
Chop the salad ingredients. Separately take all the ingredients(leaving Thai sauce) of dressing in a small jar or something with a lid and shake well until combined.
Mix this dressing to the salad.
Now take a handful of salad and top it on to your serving plate. Place the chicken on top.