Chicken Salad

Chicken Salad

  • Lionfresh - Smoked Chicken Pieces 
  • 0 Button Mushrooms - Slice thick.
  • 1/2 Red Bell Pepper.
  • 1/2 Yellow Bell Pepper.
  • 1/2 Tomato.
  • 1/2 Teaspoon Crushed Black Pepper.
  • 5-7 Cloves Garlic.
  • 1 Teaspoon Minced Garlic.
  • 1 Teaspoon Olive Oil.
  • Veeba Ranch Dressing
  • Salt.
  • Salad Greens.
  • Feta Cheese.
  • Heat oil, add black pepper and minced garlic, increase heat to maximum, tip in mushrooms, toss one minute, add salt, take off heat leaving everything half cooked and with a crunch, at this stage add in chicken if using .
  • You can leave your Vegetables raw, or as I did, Cut peppers, add olive oil, whole garlic and then cook covered 2-3 minutes just to soften them and warm up their juices.Take off heat, add chopped tomatoes. Set aside.
  • Mix mushrooms,chicken and peppers. Leave to chill as you get busy assembling the salad.
  • Toss salad greens with Ranch Dressing , lay on the plate , place chicken , mushrooms and peppers on the leaves.
  • Randomly add Feta if using and you are all set with this delicious plateful of a riot of flavours and colours !


It took me longer to write the recipe out than it did to make the salad.
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About Atul Sikand
Atul Sikand

Atul Sikand, one of the forces behind Asian Hawkers Market, is also the founder and moderator of Sikandalous Cuisine, one of Facebook's largest Indian recipe-sharing community of 27,000 members (and counting!), and a respected social media restaurant reviewer and influencer.

November 12, 2016 by Abhishek Jain
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