Aseem Inspiration

Children always tend to love food that is not homemade. Going with this habit Aseem seemed to just ‘love’ the Chicken Junglee Sandwich that he ate on board a flight. On tasting it I realized there was basically mayonnaise mixed with chicken shreds. I had to give it a try and soon came up with my very own version of it. It is a rather healthier version with lots more vegetables, less salt and with a crunchy edge.

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

Ingredients:

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

Method:

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.