Soups and Salads Mela ~ Part 2

After the wonderful round up of Soups in the first edition, it’s time for the Salads to make an appearance. There were so many that I was really glad getting in all of them. Now there is no reason to say we have no ideas.
Now for the entries!
Bava Narayanan’s Corn and Rajma Salad
Kalyani’s Couscous Salad
Sujatha Subramanian’s Black eyed bean – capsicum salad
Veena krishnakumar’s Paneer and Bean sprout salad
Vidhya Subramony’s Lettuce Cups
and finally from me Beetroot Salad

Amita’s Spiced Chicken Salad

Ingredients Needed

Chicken – Big 1 & 1/2 inch pieces to be carved from the boiled chicken with which the stock was prepared
Red Bell.Pepper – 1, diced into 1- 1 & 1/2 inch pieces
Yellow bell Pepper – 1, diced into 1- 1 & 1/2 inch pieces
Onion – 1, diced into 1- 1 & 1/2 inch pieces
Soya Sauce+ Vinegar+ Olive oil – Just enough to add colour and Taste

Garam Masala to be ground fresh:
Cinnamon, Cloves, Cumin Seeds, Black Peppercorn – whole+ Cardamom Black – 25 gms each (should be freshly roasted on a tava, and ground coarsely immediately)
Salt / Pepper to taste
Ghee – 2tbsps

How to make the Spiced Chicken Salad

Chop all the ingredients and keep in in separate bowls.

Heat the pan, add the oil when smoked, add the coarsely ground spices, soya sauce+ vinegar . and gently fold in the chicken pieces one by one over a low flame. Add salt/ and pepper to give the necessary taste.

Remove from the fire. Allow it to cool.

Just before serving:

Add the veg, fold in gently. along with the dash of olive oil.

Serve immediately along with the almond & chicken soup otherwise it will lose its crispy style.

This can be served with the Chicken Soup and garlic bread

Thanks to everybody who joined in me. Please let me know if any entry is missed out. Will add in promtly!
And do join me in Snacks Mela!

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