Today I am sharing a recipe of my friend Chef Vicky
Bhardwaj, SALAD SALSA. Hope you will enjoy it.
Ingredients -
For Salsa –
2/3 cup - orange
juice
1/2 cup - chopped dried apricots
2 tbsp - apricot preserves
1 tbsp - olive or vegetable oil
3/4 cup - chopped red bell pepper
2 tbsp - chopped fresh cilantro( coriander leaves)
2 tbsp - sliced green onions
1 tsp - grated orange peel
1/2 cup - chopped dried apricots
2 tbsp - apricot preserves
1 tbsp - olive or vegetable oil
3/4 cup - chopped red bell pepper
2 tbsp - chopped fresh cilantro( coriander leaves)
2 tbsp - sliced green onions
1 tsp - grated orange peel
For Salad –
4 boneless skinless chicken breasts ( about 800gms -1kg)
1 tbsp - olive or vegetable oil
1/2 tsp - garlic salt
6 cups bite size pieces mixed salad greens.
1 tbsp - olive or vegetable oil
1/2 tsp - garlic salt
6 cups bite size pieces mixed salad greens.
Method :
- Set aside 2 tbsp of the orange juice.
- In 1 quart saucepan, heat apricots and remaining orange juice to boiling point, reduce heat and simmer uncovered for 3 to 5 minutes or until most of the orange juice is absorbed.
- Remove from heat and let it cool to room temperature.
- In small bowl mix add 2 tbsp orange juice and olive oil.
- Stir in apricot mixture and remaining salsa ingredients .
- Heat gas or charcoal grill . brush chicken with oil ;
- Sprinkle with garlic and salt . place chicken on grill . cover grill ;
- Cook over medium heat for 15 to 20 minutes , turning once , until juice of chicken is clear.
- Cut chicken into 1/2- inch slices.
- Divide salad greens among 4 plates. Top with chicken and salsa.
Courtesy : chef Vicky bhardwaj
