Ingredients
-
-
2
-
5 - 6
-
5 - 6
-
5 - 6
-
1/4
-
-
1
-
1
-
-
-
-
-
-
Directions
Grilled Chicken and Olive Salad,From today’s Young Times magazine. This is Chef Sanjeev Kapoor’s recipe.,Lovely light salad, with a wonderful savory dressing! used garlic stuffed olives, and thought it was so delicious. Thank you, Chari!,From today’s Young Times magazine. This is Chef Sanjeev Kapoor’s recipe.
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Steps
|
1
Done
|
Wash, De-Skin and Clean the Chicken Breasts. |
|
2
Done
|
Pat Dry With an Absorbent Kitchen Towel. |
|
3
Done
|
Wash and Finely Chop the Fresh Herbs. |
|
4
Done
|
Wash Lettuce and Tear Them Into Bite-Sized Pieces. |
|
5
Done
|
Marinate the Chicken Breasts in Oil, Salt, Pepper and 1/2 Tsp. |
|
6
Done
|
of the Chopped Fresh Herbs. |
|
7
Done
|
Refrigerate For Half an Hour. |
|
8
Done
|
Mix Olive Oil, Lemon Juice, Salt to Taste, Pepper, Sugar and the Remaining Finely Chopped Fresh Herbs to Prepare the Dressing. |
|
9
Done
|
Grill the Chicken Breasts in a Pre-Heated Grill or a Tawa on Medium Heat For 8-10 Minutes or Until Done, Turning Once or Twice, Taking Care It Remains Juicy. |
|
10
Done
|
Allow It to Cool. |
