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| Main Ingredients | Boneless chicken breast, Fresh button mushrooms |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Sweet and Sour |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 300 grams boneless chicken breast
- 6 large fresh button mushrooms
- Salt to taste
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon mustard paste
- 1/2 teaspoon garlic paste
- 2 tablespoons oil
- 1 medium yellow capsicum
- 1 medium red capsicum
- 6 black olives, stoned and sliced
- 1/2 iceberg lettuce, torn
- 1 tablespoon olive oil
- 1 1/2 tablespoons lemon juice
- 7-8 black peppercorns, crushed
- 2 teaspoons powdered sugar
- Salt to taste
Method
- Marinate the chicken breasts in salt, pepper powder, mustard paste and garlic paste for twenty minutes. Mix together all the ingredients for the dressing. Grill the chicken breasts for ten to twelve minutes. Cool, slice and set aside.
- Brush the mushrooms with oil and grill for two minutes. Cut into quarters and set aside. Brush the yellow and red capsicums with oil and grill for ten minutes, turning them once or twice to cook evenly.
- Cut in half, remove the seeds, slice and set aside. Place the chicken, mushrooms, capsicums, olives and lettuce in a large bowl. Pour the dressing over the salad and toss well to mix. Serve immediately.
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