Chicken salad with cucumber & carrot | Glutenfreewhisk

In my salad series, up next is a protein filled salad that is a complete meal. I have made a non-vegetarian version of this salad but worry not because you can easily replace chicken with tofu for vegan version and for vegetarian choose paneer. The rest of the process and steps remains the same. The best part about this salad is that it is light and a perfect meal for a summer day. Even during this spring season after the festival of Holi where one tends to eat oilier and sweeter food because why not it's festival time but after the festival vibes it's time to get back on healthy diet and good wholesome meals.

This salad is the one for those days when you want something good but healthy and quick. Simple clean ingredients, super easy recipe to make a quick salad that is rich in protein, fiber and vitamin A.

The freshness of cucumber, the richness and nuttiness of white sesame seeds and the sharpness of black pepper with the meaty flavor of marinated chicken in thick yogurt is just great. The spices used to marinate the chicken are simple and I have to say oregano is the key in this salad. The secret of this oregano is that I have used the packed oregano sachet that you get with pizza. They are the best as they have so much of flavor and not just oregano leaves, but other spices mix too. If you know you know.

Another tangy masala that we love to add in our chopped cucumber, tomato and onion salad plate is chaat masala and to keep that emotion I have used chaat masala powder here in my cucumber, carrot and chicken salad recipe. This salad is tangy, salty and spicy but just in a right amount. As I have mentioned earlier, I don't consume spices especially red chilies, and you will find all my recipes without it, except for few like sambar masala powder or podi masala but in these recipes also the amount of red chili used is very minimal. The spice level is just enough that my palate can tolerate and does not burn my taste buds. 

My salad series is filled with many meal ideas, and this salad series is a great way to see how fulfilling simple things can be. Growing up I have eaten chickpeas in just one or two ways, but this salad series has made me love chickpeas even more as they go so well with mint and orange and cucumber and quinoa. Check some other amazing salad bowl recipes like mixed chickpeas and cape gooseberry salad or chickpea and quinoa salad recipe.

If you are looking for some delicate and beautiful salad serving bowl then this Nestasia ceramic microwave and dishwash safe bowl is too beautiful and a must have.

This easy chicken salad recipe that I am sharing today is kind of a classic and most basic salad that you can make for yourself. There is no dressing required just curd will bring everything together. You can chop the cucumbers as you like you can even grate it like carrots but make sure you squeeze all the juice out first or else the salad will be too soggy. I preferred chopping them round. This salad is warm, fulfilling and rich in protein and other goodness, so you have to try and indulge in it.

INGREDIENTS -

1 chicken breast, sliced

Half a cucumber

Half a carrot grated

2 tsp roasted sesame seeds

4 tsp thick curd

salt

2 tsp roasted cumin powder

1 tsp black pepper powder

1 tsp chaat masala

1 tsp oregano

2 tsp oil, to cook chicken

some white sesame seeds for garnish

METHOD -

1. Marinate the chicken for half an hour with salt, 1 tsp black pepper powder, 1 tsp roasted cumin powder and oregano. Add 2 tsp curd to it and rub it all well and let it marinate.

2. In the meantime, chop cucumber in round, grate carrot and roast some white sesame seeds. Add them to a bowl and set aside.

3. Roast the marinated chicken in some oil. If your curd is thick and has not released any water like mine, then add just a little water so that the spices don't burn and prevent the chicken from burning. The chicken cooks fast, especially chicken breast so be careful not to overcook it.

4. Add the remaining masala to the chopped cucumber and masala. Like 1 tsp roasted cumin powder, salt and chaat masala. Add the cooked chicken with juices over it, followed by the remaining 2 tsp curd. Toss it well, garnish it with some sesame seeds and serve immediately.

5.  I will recommend that you indulge in this salad immediately once it is warm. Try not consuming cold chicken after you refrigerate it. Make fresh and eat fresh.

Note - You can add some chopped coriander leaves to the salad.

Check the full recipe on YouTube (Gluten_free_whisk) - Cucumber, carrot & chicken salad recipe.

Cucumber, carrot & chicken salad | Glutenfreewhisk