Description
A spiced-up chicken salad with feta, olives, and crunchy veggies
Ingredients
Units
Scale
- 5 chicken breasts
- 1/2 cup water
- 2 Tbsp crushed black pepper
- Salt to taste
- 1/2 tsp turmeric
- 1/2 tsp garlic flakes
- 1/4 cup chopped spring onions
- 1 green chili, chopped (adjust to taste)
- 1/2 cup chopped fresh cilantro (Dhania)
- 2 large potatoes, cooked and diced
- 1/2-1 tsp chicken masala (adjust to taste)
- 1-2 large carrots, cut into thin slivers or sticks
- 1/2 cup cubed feta
- 1/4 cup sliced olives
- Fresh lettuce leaves for serving
Instructions
- Cook the chicken breasts in ½ cup water with black pepper, salt, turmeric, garlic, and masala.
- Let the liquid cook down until almost dry, but don’t let the chicken dry out.
- Once cooked, chop or shred the chicken into bite-sized pieces.
- Stir in the chopped cilantro and spring onions.
- In a separate pot, boil the potatoes until just tender, then dice them.
- Leave carrots sticks raw for that extra crunch.
- In a mixing bowl, combine the chicken, potatoes, carrots, feta, and olives. Mix gently.
- Spoon the mixture into crisp lettuce leaves to serve as “boats”
Notes
Created, prepared, tried, and tested by Nazley
