Recipe: Grilled chicken salad
| Ingredients | Product | Product Image |
|---|---|---|
| 1 Chicken Breast | 600g Kenchic Boneless Chicken Breast - KSh 810 |  |
| 1 teaspoon Garlic paste | 170 g Generic Organic Garlic Paste - KSh 350 |  |
| 1 Cucumber, sliced | 1 kg Fresh Local Cucumber - KSh 110 |  |
| 1/2 Lemon | 1Kg Fresh Imported Lemons - KSh 399 |  |
| 2 Tomatoes,sliced | 400 g Santa Maria Peeled Tomatoes - KSh 139 |  |
| 1/4 Yellow Capsicum | 1 kg Fresh Red Capsicum - KSh 200 |  |
| 1/4 Red Capsicum | 1 kg Fresh Red Capsicum - KSh 100 |  |
| 1/4 Green Capsicum | 1 kg Fresh Red Capsicum - KSh 100 |  |
| 1 hand full of Rocket | 1/2 Kg Fresh rocket Leaves - KSh 70 |  |
Instructions
- STEP 1: HEAT AN 1/8 CUP OF OLIVE OIL IN A HOT PAN AND COOK YOUR CAPSICUM FOR 15 MINUTES ON HIGH HEAT, SEASON EVENLY AND ALLOW TO CHAR SLIGHTLY.
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- STEP 2: CREATE A SMALL PART FOR THE CHICKEN BREATS ON THE PAN, AND PAN FRY ONE SIDE FOR 10 MINUTES.
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- STEP 3: AFTER THESE 10 MINUTES ADD THE GARLIC PASTE ON THE PEPPERS AND TOAST.
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- STEP 4: REMOVE CAPSICUM CAREFULLY, TURN THE CHICKEN BREAST, IN THE SAME PAN POUR 1/4 CUP OF WATER AND ALLOW TO COMEPLETELY EVAPORATE TURNING YOUR CHICKEN AFTER EVERY 5 MINUTE.
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- STEP 5: PLACE YOUR CUCUMBER AND TOMATO SLICES ON ONE SIDE AND YOUR ROCKET DOWN THE MIDDLE AND YOUR PAN FRIED CAPSICUM AT THE END.
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- STEP 6: PLACE YOUR CHICKEN IN THE MIDDLE AND SQUEEZE OVER LEMON JUICE AND SERVE.
