We all have 1 or 2 favorite restaurant recipes. Even if you can prepare that specific dish at home you'll always love to taste the restaurant dish. I'm not much of a restaurant person but I have a few weaknesses and this chicken salad is one of them!
Though I wasn't able to recreate the exact salad but it was so close! Check out the ible and let me know if you try out the recipe.
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Step 1: Ingredients
To prepare this salad you'll need:
- Chicken- Boneless (Amount would depend on the number of people you'll serve)
- Mushroom - 4-5, Small
- Carrot - 1, Medium
- Cucumber - 1, Medium
- Purple Onion - 1, Medium
- Coriander Leaves - 1 Tbsp, Chopped
- Tomato - 1, Large
- Scallion - 3-4, Medium
- Butter - 2 Tbsp
- Salt - For Taste
- Cumin Powder - Half Tsp
- White Pepper - Half Tsp
- Black Pepper - Half Tsp
- Mayonnaise - 1 Tbsp.
Step 2: Preparing the Ingredients
Chop the boneless chicken into small pieces. Also cut the mushrooms into thin sliced pieces.
Cut the vegetables into small pieces. Try to cut them all into relatively even pieces. The more veggies the better!
Step 3: Mixing and Marinating
Take the chopped chicken pieces in a small bowl. Add cumin powder, white pepper and salt to it. Mix them really well with the chopped chicken pieces and keep them in a cool and dry place while preparing the vegetables.
Add all the vegetables in a bowl. Add the quarter tsp of black pepper and a pinch of salt to the vegetables and mix them really well.
Step 4: Frying
In a frypan add 2 tbsp of butter and put it on medium flame. Once the butter melts entirely bring the heat down to medium-low and add the chicken pieces to the frypan.
Fry the chicken pieces until they change color.
After the chicken starts to change color add the mushroom to the frypan. Stir occasionally and fry for 2-3 minutes.
Step 5: Preparing the Salad
Finally add the chicken-mushroom and 1 tbsp of mayonnaise to the vegetables. Mix them really well again.
Don't you just love the colors of the fresh vegetables!
Participated in the
Copycat Recipes Contest 2017