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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Boneless chicken breasts - 140 g
- Soya sause - 4 tsp
- Ripe Mango(peeled and cut into thick slices) - 1 no
- Mixed salad leaves - 200 g
- Onion(finely sliced) - 1 no
- Beetroot(peeled and cubed) - 175 g
- Radish(peeled and sliced) - 85 g
- Peanuts - 55 g
- Peanut oil - 4 tbsp
- Mustard paste - 1 tsp
- Lemon juice - 1 tbsp
- Sesame seeds - 2 tbsp
- Pepper powder(As reqd) -
- Corn oil(optional) - 2 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing veggie chicken salad, first pierce the chicken breasts with a fork and marinate with soya sauce. Keep in the fridge for 30 minutes.
- Heat corn oil in a pan and fry the marinated chicken breasts on each side until it is cooked. Remove the chicken from the flame, cut it into cubes and keep it aside.
- Add the mango slices to the pan and allow it to cook for 2 minutes on each side. Remove from the pan and keep it aside.
- Blend peanut oil, mustard paste, lemon juice, salt and pepper. Pour it over the salad and sprinkle with the sesame seeds.
- Veggie chicken salad is ready. Serve for parties.
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