23 July 2015


A low calorie, easy to prepare, a colourful nutritious salad rich in antioxidants, fiber and many other vitamins and minerals.     
Preparation Time: 30 minutes     
Cooking Time: 15 minutes
Serves: 2
 Tags: gluten free, dairy free, egg free, soy free,


Boneless Chicken, thinly sliced
1 cup
Fresh pineapple pieces
½ cup
Fresh Red Capsicum, chopped
1/8  cup
Fresh Green Capsicum, chopped
1/8 cup
Corn kernels, boiled
¼ cup
Homemade Garlic Paste
¼ tsp
Apple Cider Vinegar
¼ cup
To taste
Black Pepper Powder
To taste
¼ tsp
Olive Oil
¼ tsp

  •          Marinate the chicken pieces with 1 tsp vinegar, garlic paste and salt and set it    aside for 30 minutes.
  •           Heat oil in a non-stick pan and place the marinated chicken pieces on it. Cook  on both sides till the chicken is slightly browned and tender.
  •          Transfer the chicken to a bowl and add chopped green capsicum, red  capsicum, and boiled corn kernels to it. Mix well.
  •           For the dressing, heat the remaining vinegar in pan and add salt and black  pepper powder to it. Bring to boil and simmer over medium heat 1-2 minutes.
  •           Remove from fire and mix in oregano.
  •           Pour this dressing over the salad, mix lightly and serve.

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