Warm Chicken Salad - The Big Sweet Tooth

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Rasha is at a very peculiar age. She is on her way to 12 and sometimes I get jitters thinking that she is growing up so fast. But still, sometimes I see my little girl in her, always excited about anything that comes her way. Last week, we were having a chat as I was driving with the girls to get some grocery. She was talking about her English class. They recently concluded their exams and the paper had an essay to be written about “Kerala Floods”. The teacher commented that many of them just wrote a couple of sentences and ended the “essay”. However, there were a couple of students who missed to see the “l” in the “floods” and wrote very narratively about Kerala Foods. I am not surprised that the teacher said she had a rumbling tummy while correcting the paper during the midnight. 😀 I just couldn’t help giggling at her story. How much one alphabet can alter everything… hehe…

Coming to today’s recipe… why do we think salad needs to be cold? It definitely doesn’t need to be! This chicken salad was born out of necessity to include vegetables into my meal but when I didn’t want to eat cucumber and lettuce. 😀 All you need to do is spice up your little chicken pieces, and as they get down, you toss in all vegetables that you have in your fridge that requires to be finished! I am not kidding. The vegetables soak up the chicken stock and taste amazing, that you would want to make this salad every second day! 😉 Try it for yourself…

Warm Chicken Salad

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Rafeeda

Recipe type: Salad

Cuisine: International

Serves: 2

Ingredients

400 gm boneless chicken breast
1 tbsp olive oil
Salt and pepper to taste
1 tbsp paprika powder
1 tsp garlic powder
½ tsp garam masala powder
2 cups red cabbage
1 capsicum, chopped (I used half orange and half yellow)
1 cup packed baby spinach

Instructions

Cut the chicken breast into small cubes. Wash well and drain.
In a saucepan, heat olive oil. Add the chicken along with all the powders and saute till the chicken gets cooked. It will release some of its stock. Drain the chicken and set aside.
Into the same pan, add in the vegetables and toss in high heat till just wilted and the stock coats the vegetables. Add in to the chicken.
Serve immediately with more seasoning as needed.

Notes

You can use your choice of vegetables, like normal cabbage, cauliflower or broccoli florets, carrots, beans, etc.