Veggie Chicken Salad
Chicken with radish, beetroot and other ingredients
Servings Prep Time
2people 30minutes
Servings Prep Time
2people 30minutes
  • Boneless chicken breasts – 140g
  • Soya sause – 4tsp
  • Ripe Mango(peeled and cut into thick slices) – 1no
  • Mixed salad leaves – 200g
  • Onion(finely sliced) – 1no
  • Beetroot(peeled and cubed) – 175g
  • Radish(peeled and sliced) – 85g
  • Peanuts – 55g
  • Peanut oil 4tbsp
  • Mustard paste – 1tsp
  • Lemon juice – 1tbsp
  • Sesame seeds 2tbsp
  • Pepper powder(As reqd) –
  • Corn oil(optional) – 2tsp
  • Salt(As reqd) –
  1. 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.
  2. 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.
  3. 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.
  4. In a pressure cooker, cook radish and beetroot in salt water separately. Drain the water and keep it aside.
  5. Meanwhile in a bowl, toss in the salad leaves, onion, beetroot, radish and peanuts.
  6. Blend peanut oil, mustard paste, lemon juice, salt and pepper. Pour it over the salad and sprinkle with the sesame seeds.
  7. Toss in the fried mango, cooked beetroot, cooked radish and fried chicken pieces. Mix it well.
  8. Veggie chicken salad is ready. Serve for parties.