INGREDIENTS:
For the Indian spiced grilled Chicken
- 2 Chicken Breasts
- 1 tbsp Yogurt
- 1 tsp Turmeric Powder
- 1 1/2 tsp Red chilli powder
- 1 tbsp freshly chopped Coriander
- 1 tsp Coriander powder
- 1 Garlic clove crushed (do not use Garlic paste)
- Salt to taste
- Juice of half a Lemon
- 1 tsp Olive Oil
- 1 can of 400 Gms cooked mixed Beans (you can use just any beans)
- 1 red Onion finely chopped
- 1 large Tomato finely chopped
- 2 red chillies finely chopped
- 1 tbsp. Red wine vinegar (ordinary vinegar will also do)
- 2 cups freshly chopped Kale (blanched in hot water for 5 minutes and drained)
- Salt to taste
- 1 tsp Olive Oil
INSTRUCTIONS:
For the Indian spiced grilled Chicken
For the Warm mixed Bean & Kale salad- Clean the Chicken Breast and make small incisions so the marinade can seep it.
- Mix the Yogurt, Turmeric powder, Salt, Red Chilli powder, Coriander powder, crushed Garlic, fresh Coriander and Lemon juice together.
- Rub this mix over the Chicken Breast and let it marinade for at least 15 minutes. I actually put everything in a zip lock bag and left the Chicken in the fridge for a day.
- When ready heat the Oil in a pan and cook the Chicken on both sides for around 7 minutes till done. I covered the pan with a lid and lowered the flame to let the Chicken cook in its own juices. Since we have marinated the Chicken in yogurt, you need to ensure the Chicken is grilled on a low flame or it will burn.
- Once done let it rest in the pan till ready to serve.
- Heat oil in a pan and add the chopped Onions and sauté till the Onions are translucent.
- Add the Tomatoes and red chillies and mix well. We don’t want the Tomatoes to go too mushy.
- Drain the water from the can of beans and run them through fresh water and drain again. Add the beans to the pan.
- Add Kale, Salt and Vinegar and cook for 5 more minutes.
- Serve the warm Salad with the Chicken and sit back and enjoy,
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