This is a very simple recipe with minimal cooking (only the chicken has to be cooked) and very versatile. You can have it as is or use it as a filling for sandwiches and wraps.
|Versatile Chicken Junglee Salad|
Chicken mince – 100 gms
Cucumber – 1 medium sized
Onion – 1 medium sized
Capsicum – 1 medium sized
Garlic powder – 1/2 tsp
Mayonnaise – 2 tbsp
Mustard sauce – 2 tsp
Crushed black pepper
Coriander leaves chopped – 2 tbsp
Salt as per taste
Place the chicken mince in a non-stick pan and set to cook on a slow flame. No, you need not add any oil. Add the salt, stir a bit and cover it. The chicken will soon give off its juices and you will notice a fair amount of liquid in the pan. Let it cook in the juice. Stir once in a while.
While the chicken in cooking wash all the vegetables and finely chop . Mix all vegetables, add the mustard sauce, mayonnaise, garlic powder, pepper, coriander and salt. Cover and set aside in the fridge.
The chicken would still be cooking and will take some time for the water to dry up. Once the water has dried stir the chicken and try to get rid of lumps. It will have a rather grainy texture. Let it cool down.
Once the chicken is cool transfer it to the vegetable-sauce bowl. Mix all the ingredients very well and return to the fridge. Let it sit in the refrigerator for a couple of hours or till it is fairly chilled.
Relish as desired.