Grilled Chicken Salad with orange | Date Night Series | SaladPosted by Palash Gogoi on Mar 11 0 co


You have a nice dinner date planned with your special someone at your home and you want to make a good impression by executing a classy romantic plan. You have your décor set, your music ready and your outfit crisp. But what about the food? Well, I am here to help.

Tassyam brings you a four-part series of date night recipes as a guide for the four courses: Salad, Soup, Main Course and Dessert. Every course designed to ensure that your date will leave impressed.

First, we have today’s salad: Grilled Chicken Salad with Orange.

Salads are added to a meal as a course in the beginning. Its purpose is simple: to get our stomach ready and hungry for the coming meal. A fitness freak’s favourite today’s salad features grilled chicken with a breeze of freshness by oranges. The vinaigrette/dressing is simple and easy. As for our vegan readers out there you can easily replace the chicken with grilled tofu!

Preparation time: 30 mins

Portions: 2

Ingredients:

  1. Chicken Breast/Tofu: 1(in case of chicken breast) / 150 grams

  2. Romaine lettuce: 3 leaves

  3. Oranges: 1

  4. Mint leaves: 5

  5. Dried Cranberries : 1 tbsp

  6. Parmesan Cheese(optional): 3-4 shavings

  7. Apple Cider Vinegar: 4 tbsp

  8. Olive oil: 4 tbsp

  9. English Mustard: ½ tbsp

  10. Salt and pepper: To taste

  11. Spice mix of your choice for marinating the chicken/tofu

Process:

  1. In a bowl rub the chicken/Tofu with your favourite spice mix and salt. I would personally recommend the following:

  2. In a hot pan, drizzle a small amount of oil and place your chicken breast skin side down. Do not move or try to lift the piece at this point. Each side should take about 8 minutes to brown and cook through. Once both sides are cooked let it rest.

  3. In the meantime, while you wait to flip the sides and then let it rest, you have to prepare your vegetables. Tear the lettuce into bite-sized pieces and removed the peels of each orange pod exposing the juice-filled jewels. Chop your mint leaves as well.

  4. In a separate bowl whisk the oil, vinegar, salt and mustard into an emulsion. This is your vinaigrette/dressing.

  5. Slice the chicken into bite-sized portions and put it in the dressing. Add the vegetables and cranberries and toss them in the dressing till everything is evenly coated.

  6. Garnish with parmesan cheese.

  7. You can even keep the dressing separately and toss it right before serving at the table for showmanship.

Make sure your salad is “dressed” to impress.

Continue reading:

Carrot, Beetroot and Mint Soup | Date Night Series | Starter

Baked Feta Pasta | Date Night Series | Main Course

No-Bake Chocolate Mango Tart | Date Night Series | Dessert

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