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| Main Ingredients | Boneless chicken, Feta cheese |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 150 grams boneless chicken, cut into small cubes
- 75 grams feta cheese, cut into small cubes
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon olive oil
- ½ teaspoon mustard paste
- 2-3 drops tabasco sauce
- 6-7 romaine lettuce leaves , torn
- 8-10 cherry tomatoes, halved
- 6-8 baby carrots
- 6-8 green olives, pitted
Method
- Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add chicken, mix and cook for 30 seconds. Add salt and crushed peppercorns, mix and cook till chicken is done. Remove from heat and cool.
- To prepare dressing, put olive oil, mustard paste, Tabasco sauce, salt and crushed peppercorns in a small glass jar, cover and shake well.
- Put lettuce, cherry tomatoes, baby carrots and green olives in a bowl. Pour dressing and mix well.
- Transfer the salad on a serving platter. Put some feta cheese and cooked chicken on top.
- Serve immediately.
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