Chicken Salad with Fresh Vegetables
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Recipe Overview
Overview
This Chicken Salad recipe is a delightful blend of flavors and textures, making it a perfect choice for a light meal. The combination of fresh vegetables like tomatoes, cucumbers, and carrots provides a refreshing crunch, while the chicken adds a satisfying protein boost. The use of mustard oil for frying the chicken not only enhances the taste but also keeps the dish on the healthier side, as it requires less frying time.
The preparation is straightforward, with each vegetable being stir-fried just enough to retain its natural crunch. This method ensures that the salad remains vibrant and nutritious. The addition of spices like turmeric and red chili powder during the cooking process infuses the chicken with flavor, making each bite deliciously satisfying.
What stands out in this recipe is its versatility. You can easily swap in your favorite vegetables or adjust the spices to suit your taste. This Chicken Salad is not just a meal; it’s a canvas for creativity in the kitchen. Whether you’re serving it for lunch or dinner, it’s sure to impress with its fresh ingredients and wholesome goodness.
Recipe Details
Steps & Tips
Cut tomatoes into nice small slices without peeling.
Slice cucumbers without peeling them.
Cut onions in the shape of bulbs and keep them thick.
Peel and thinly slice the carrots.
Remove seeds from capsicum and slice thinly.
Heat mustard oil until smoke comes out.
Directly fry the chicken pieces in the hot oil.
Tip: Fry the chicken less for a healthier version.
Take out the fried chicken and keep it aside.
Put carrots in the same oil and stir fry lightly.
Tip: Stir fry carrots lightly to maintain their crunch.
Add tomatoes to the oil and stir fry, then take them out.
Add onions and stir fry until lightly fried, then take out.
Tip: Keep onions thick for a crunchy texture.
Add cucumbers and fry very lightly for a second or two.
Tip: Fry cucumbers very lightly for just a second or two.
Take water in a pressure cooker or pan.
Put chicken pieces into the pressure cooker.
Add small cardamom, big cardamom, cinnamon, cloves, salt, red chilli powder, turmeric, fennel, ginger powder, garlic paste, and cumin seeds.
Keep boiling the chicken with spices.
Add all the stir fried vegetables to the boiling chicken.
Tip: Add capsicum at the end without frying it.
Boil for one or two more times.
Add washed green chillies and capsicum.
Mix everything and close the lid to cook further.
Tip: Check the salt before closing the lid to cook.
Garnish with fresh coriander.
Serve the salad chicken or coco salad.
Tip: Using all vegetables together makes it a healthier dish.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using mustard oil for frying adds a unique flavor to the chicken.
- •Stir-frying vegetables quickly retains their crunch and nutrients.
- •Capsicum is added at the end to maintain its fresh texture.
- •This dish can be customized with various vegetables based on preference.
