Vidalia Onion And Chicken Salad Recipe Kit Recipe

About this recipe

This chicken salad recipe is a fresh and flavorful combination of sweet onions, crisp vegetables, and tender chicken, perfect for a light and protein-packed meal or side dish. Featuring a mix of juicy tomatoes, refreshing cucumber, and aromatic coriander leaves, this dish is elevated with a simple yogurt-based dressing infused with roasted cumin, garam masala, and a hint of lemon juice for a tangy kick. The chicken is seasoned with a blend of turmeric, chili powder, and spices, ensuring every bite is bursting with flavor. Easy to prepare and ready in minutes, this salad is a versatile option for lunch, dinner, or even as a side dish for gatherings. Whether you're looking for a healthy meal or a refreshing addition to your table, this recipe is sure to impress with its vibrant taste and wholesome ingredients. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 500 g Tomato - Hybrid
• - Chicken Breast
• 500 g Curd
• 250 g Cucumber
• 1Ltr Sano Pomace Olive Oil For Cooking (1ltr)
• 200 g Table Salt
• 50 g Cumin Powder
• 45 g Garam Masala
• 100 g Black Pepper Powder
• 20 g Turmeric Powder
• - Red Chilli Powder

Instructions

1. 1. Gather all ingredients: 2 boneless chicken breasts (approx. 300g), 1 large Vidalia onion (or any sweet onion), 1 medium cucumber, 1 medium tomato, 1 green chili (optional), 1/2 cup fresh coriander leaves, 1/4 cup plain yogurt, 1 tbsp lemon juice, 1 tsp roasted cumin powder, 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1 tbsp olive oil, salt to taste, and freshly ground black pepper.
2. 2. Clean the chicken breasts thoroughly under running water and pat them dry with a paper towel.
3. 3. In a small bowl, mix 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and a pinch of salt. Rub this spice mixture evenly over the chicken breasts.
4. 4. Heat 1 tbsp olive oil in a pan over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and golden brown. Remove from heat and let them cool.
5. 5. While the chicken cools, peel and thinly slice the Vidalia onion. Dice the cucumber and tomato into small pieces. Finely chop the green chili (if using) and coriander leaves.
6. 6. Shred the cooled chicken breasts into bite-sized pieces using your hands or a fork.
7. 7. In a large mixing bowl, combine the shredded chicken, sliced onion, diced cucumber, diced tomato, and chopped green chili.
8. 8. In a small bowl, whisk together 1/4 cup plain yogurt, 1 tbsp lemon juice, 1 tsp roasted cumin powder, and salt to taste. Adjust seasoning as needed.
9. 9. Pour the yogurt dressing over the chicken and vegetable mixture. Gently toss everything together until well coated.
10. 10. Add the chopped coriander leaves and mix lightly to incorporate.
11. 11. Taste and adjust seasoning with salt, black pepper, or lemon juice if desired.
12. 12. Transfer the salad to a serving dish and garnish with a sprinkle of roasted cumin powder or additional coriander leaves if preferred.
13. 13. Serve immediately as a refreshing main dish or side salad. Enjoy!