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Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Winter-Special Chicken Salad

Versatile taste evolving from succulent pieces of chicken along with vegetable combinations to create a flavor so delicious, so distinct, and ever relished upon.
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Course: Salad
Cuisine: Indian
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched baby kale and baby spinach mix chopped
  • 1 cup parsley microgreens if available
  • 2 large carrots chopped
  • 6-8 roasted mushrooms chopped
  • 2 mini cucumbers chopped
  • 1 medium avocado chopped
  • 1/2 tablespoon cold-pressed coconut oil
  • 1 cup water
  • 2 cups organic chicken shredded
  • pumpkin seeds slivered almonds, and roasted peanuts, to garnish

Method
 

  1. In a large pan, add coconut oil, chopped mushrooms, and chopped carrots.
  2. Turn on the heat to high, add water and cook covered.
  3. While the carrots and mushrooms are cooking, prepare the salad in a large mixing bowl by chopping and adding kale and spinach first, then micro-greens (parsley) followed by the cucumbers and avocado
  4. Mix the salad.
  5. After a few minutes of cooking, check on the mushrooms and carrots.
  6. Once the water has evaporated, turn the heat down to medium-low and continue to cook covered.
  7. Shred the chicken in a separate bowl.
  8. Add the chicken to the salad.
  9. When the mushrooms and carrots are done (about 15-20 minutes cooking time), let them sit for 5 minutes to cool. Keep it uncovered.
  10. Once cooled, add the carrots and mushrooms to the salad and mix the final product thoroughly.
  11. Garnish with pumpkin seeds, slivered almonds, and roasted peanuts.

Notes

  • This antioxidant and protein-rich salad brings along a high amount of Vitamin B and selenium.
  • We can try adding nuts, flaxseed, and sunflower seeds for an extra crunch and flavor.
  • Experiment with different vegetables as per seasonal availability.