Warm Chicken Salad
Chef: Vernon Coelho
Cooking Time: 15 minutes Prepn/Marin 15 mintes
200 gms. Roasted breast of chicken
50 gms. Toasted croutons
A few Red spinach (amaranth)
A few Tender green spinach
A few Methi sprouts
For the Dressing
30 ml Pan juices (obtained after roasting)
15-20 ml Wine vinegar
8-10 Crushed pepper
A pinch Salt (if required)
3- 4 flakes Garlic, crushed
Cut chicken breast into large cubes and keep warm.
Cut tomatoes into quarters and discard the pulp.
Clean and trim the spinach. ‘Remove stalks. Wash well.
Reheat the pan juices, add wine vinegar, pepper salt and garlic.
Arrange chicken, tomatoes, croutons and spinach neatly on a plate. Pour dressing sparingly on top.
Sprinkle methi sprouts on top. Alternately toss all ingredients lightly with the dressing. Serve in a bowl.
Chef’s Tip: “Leftover roast chicken is ideal for this salad.”