8-10 Green Beans
Small Flower Of Broccoli
1 Bowl Of Bell Peppers (Red & Yellow)
100gms Boneless Chicken
Salt To Taste
2 Tea Spoon Olive Oil
1 Pinch Oregano
3-4 Basil Leaves
1 Tsp Pepper Powder
Boneless Chicken Preparation
Wash chicken and drain water completely. Marinate chicken for 30-40 minutes with salt, pepper, oregano and fresh cut basil leaves. You can use basil paste too. Heat pan and add oil. Place the chicken pieces on the pan and cover with lid. Cook only till its soft and done. Do not overcook else it may get tough to chew. Remove from pan and bring to room temperature. Cut into diced slices and keep aside. You may use the pieces as it is if you wish to have larger pieces.
Wash the beans and cut them into long pieces (1 inch). Toss it with a little bit of salt. I add a pinch of sugar too to retain the bright green colour. Microwave for 1-2minutes and remove to bring to room temperature.
Cut broccoli into medium size pieces and wash them well. Toss them with salt and a little bit of sugar and microwave for 1-2 minutes. Broccoli gets soft easily so it has to be removed from the oven on time.
Wash Bell Peppers with fresh water and cut them into wedges. This texture gives an exotic look to the salad.Cut onion into medium pieces. Heat your pan and add little olive oil. Now put the chopped onions followed by pepper powder. Sauté till it becomes transparent pink. Remove the pan from flame and bring to room temperature.
Now mix all the ingredients with chicken in a bowl. Toss them with olive oil, salt, pepper, paprika and some pasta seasoning powder. Mix well and keep in fridge. Have it cold since the flavours come out best when served chilled. A little bit of experiment made me fall in love with this recipe and now I continue to experiment with similar combinations. Try having the same salad with garlic bread or just white sauce if you want to cheat with your diet a little. It’s a yummylicious morsel for sure.