Chicken Salad | Cook It Up With Tiffany | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This vibrant Chicken and Pork Salad draws inspiration from the divine Italian cuisine and is super healthy for your breakfast.

CHICKEN SALAD

Ingredients

4 chicken breasts
1½ tbsps oil
Salt to taste
Crushed black peppercorns to taste
2 tsps Creole seasoning
Sauce
2-3 chorizo sausages, cut into small pieces
2 tbsps oil
1 medium onion, chopped
1 tbsp chopped garlic
¾ cup concasse tomatoes
½ cup chicken stock
Salt to taste
Crushed black peppercorns to taste
1 tsp Creole seasoning
2 tbsps chopped fresh coriander leaves
Salad
200 grams fennel bulb
2 tsps lemon juice
1 tsp olive oil
Salt to taste
Crushed black peppercorns to taste
1 large bunch of spinach

Method

1. Heat oil in a non-stick hot pan, meanwhile, season the chicken breasts with salt, crushed black peppercorns, Creole seasoning and rub well.
2. Place the chicken in the hot oil and sear on high heat for 3-4 minutes on each side. Lower the flame and cook till chicken is cooked completely.
3. For sauce, heat oil in a non-stick wok, add sausages and sauté well on high heat for 1 minute.
4. Add onion and sauté till translucent. Add chopped garlic and sauté for 1 minute.
5. Add tomatoes to the sausage mixture and mix well. Cook for 2-3 minutes. Add stock and mix well.
6. Add salt, crushed black peppercorns, Creole seasoning, and mix well. Cover and cook for 8-10 minutes.
7. Add chopped coriander in the tomato-sausage and mix well. Let it cook for 1-2 minutes and take it off the heat.
8. For the salad, cut off the bulb and a bit of stalk of the fennel, slice the fennel using a mandolin slicer and transfer into a bowl.
9. Add lemon juice, olive oil, salt and crushed black peppercorns and gently toss well.
10. For one serving, take the cooked chicken on a worktop and slice into half. Add a little sauce on a serving plate, place 6-8 spinach leaves on top. Place 2 chicken slices, top it up a few spinach leaves and place the prepared salad on top.
11. Serve hot.

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