New Update
| Main ingredients | Boneless chicken breasts, Nachos, Cumin powder, Coriander powder, Turmeric powder, Red chilli powder, Onion powder, Garlic powder, Lettuce leaves, Sweet corn kernels, Salsa, Extra virgin olive oil, Mayonnaise, Micro greens |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 35-40 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 boneless chicken breasts
- ½ cup nachos + for serving
- Salt to taste
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons + 1 tablespoons oil
- 20-22 assorted lettuce leaves
- ½ cup boiled sweet corn kernels
- ¼ cup ready-made salsa
- Salt to taste
- 2 tablespoons extra virgin olive oil
- Mayonnaise for drizzling
- Micro greens for garnish
Method
- Place chicken breasts on a plate, add salt, cumin powder, coriander powder, turmeric powder, red chilli powder, onion powder, garlic powder and 2 teaspoons oil and apply the mixture well all over both the chicken breasts. Set aside to marinate for 20 minutes.
- Heat remaining oil in a non-stick grill pan, place the chicken breasts on it and grill on high heat for 2-3 minutes. Flip and grill the other side for 2-3 minutes as well. Reduce the heat to medium, and continue to cook for 2-3 minutes. Take the pan off the heat and allow the chicken to cool slightly.
- Tear lettuce leaves and place in a large bowl, add sweet corn kernels, ready-made salsa, salt and extra virgin olive oil. Crush nachos and add and toss till well combined.
- Horizontally slice the chicken breasts.
- Arrange the salad on a serving plate, arrange some nachos all around the salad, place the chicken slices on top. Put some dollops of mayonnaise on top of the chicken, garnish with micro greens and serve immediately.
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