Grilled Chicken and Olive Salad |
|
 |
Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 2 |
|
From today's Young Times magazine. This is Chef Sanjeev Kapoor's recipe. Ingredients:
2 chicken breasts |
5 -6 green olives |
5 -6 black olives |
5 -6 stuffed olives |
1/4 teaspoon black peppercorns, crushed |
salt |
1 tablespoon oil |
1 bunch lettuce leaf |
1 sprig rosemary |
3 -4 fresh basil leaves |
2 sprigs thyme |
4 teaspoons olive oil |
2 teaspoons lemon juice |
salt |
1/4 teaspoon white pepper powder |
1/4 teaspoon sugar |
Directions:
1. Wash, de-skin and clean the chicken breasts.
2. Pat dry with an absorbent kitchen towel.
3. Wash and finely chop the fresh herbs.
4. Wash lettuce and tear them into bite-sized pieces.
5. Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.
6. of the chopped fresh herbs.
7. Refrigerate for half an hour.
8. Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.
9. Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.
10. Allow it to cool.
11. Cut into one-inch sized pieces.
12. Add olives, lettuce leaves and the dressing.
13. Toss lightly.
14. Serve immediately.
|
|