Narcos Chicken Salad

This salad contains no narcotics but it is addictive for sure! My room mate and I have been watching the new TV show Narcos and co-incidentally, every episode we watched we found ourselves ODing on this salad. I brought the salad and she brought the new eps. That was the deal and hence the name ‘Narcos Chicken Salad’.

I highly recommend both the show and the salad. It’s delicious and guilt free. The stars of this salad are: beetroot, hung yogurt,dill, lettuce, chicken and muesli. You might want to switch a few veggies for some other options, so feel free. The beetroot gives this salad a lovely tinge of pink and adds to the crunchiness. You must trust me on that! This is actually the first salad recipe on this blog which means I absolutely love it. This is the kind of addiction, you need in your life! So let’s begin…

Here’s what we need (Serves 2-3):

For Chicken

  1. 1 chicken leg
  2. Juice of one lemon
  3. 3 tbsp Olive Oil
  4. Salt and Pepper to taste

For Salad:

  1. 2/3rd Cup Hung Yogurt*
  2. 1 Medium Sized Onion
  3. 1 Green Bell Pepper
  4. 3-4 Cloves of Garlic
  5. 2/3 Cup Boiled Sweet Corn
  6. 1 Beetroot
  7. 1/2 cup cherry tomatoes
  8. Small bunch of Lettuce
  9. Handful of Fresh Basil
  10. Handful of Fresh Dill
  11. 1 tbsp Olive Oil
  12. 1 tbsp red paprika*
  13. Salt and Pepper to taste
  14. Muesli for Topping

*Note: You get approximately 2/3rd cup of hung yogurt by hanging 200 gm of yogurt for 3 hours.

Red Paprika is NOT red chili powder or cayenne pepper.

Method:

Prep the chicken first so that it’s cooled and ready to go into the salad. Throw in a leg without skin into a mixing bowl. The picture shows two cz I ate the other leg the next day for lunch.

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Add the juice of 1 lemon

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Season generously with salt and pepper.

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Heat the olive oil in a non-stick pan. Cover and cook the chicken on medium heat for 7 minutes on each side.  I usually use a fork to check if the chicken is done.

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Chop chop the onion into moon shaped slices.

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Peel the beetroot. I have never been a fan of this vegetable except for stuffing a few bits in my mouth until all the colour on my face made me look like a monster. This salad was life changing in a way that I am almost eating beetroot everyday. I wanna get pinker.

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Dice the beetroot into small chunks. I am gonna be making so many things with beetroot. It’s my new found love…along with dill.

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Grab a bell pepper and remove all the seeds.

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Dice it nice and fine!

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Slice the cherry tomatoes into halves. You can use regular tomatoes after removing all the seeds. However, the juices from the tomato are going to make the dressing a bit runny. Maybe, add the tomatoes just before serving?

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Sweet sweet corn! I could happily eat bowls full of sweet corn. I don’t even need salt. Boil the corn kernels for 15- 20 minutes till they get all sweet and juicy and tender.

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Tear a small bunch of fresh lettuce.

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Grab a handful of fresh basil leaves. Arrange them one over the other.

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Fold and chop

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This method of chopping is called juilenne.

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Finely chop up the dill leaves. They smell so damn good! I can’t believe I lived my life up to this point without dill in it. I have some regrets.

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Crush the garlic.

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Throw in all the veggies in a pink mixing bowl.

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Season with salt and pepper.

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Add paprika. Another must-have ingredient in your pantry.

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And olive oil. I used regular olive oil but you may use extra virgin olive oil as it’s best for salads but not suitable for frying or cooking.

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Throw in the chicken. I just shred it with a knife and my hands. Do not forget to add all the juices from the pan in which you fried the chicken. That is the BEST stuff.

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In another bowl, dump the hung yogurt.

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Whip it to make it smooth and creamy. Try not eating all of it. Yogurt is my life!

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And throw in the beetroot if you forgot to add it before.

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Gently and thoroughly mix everything together.

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It’s not over yet! In fact I love this part. Serve it in your favourite bowl and top it with a handful of crunchy fruit and nut muesli. Mine has almonds and raisins in it. It makes the whole thing so crunchy and raisins add small pockets of chewy sweetness to the dish. It’s yumm!

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I’d like to take a moment to thank all of you who have been reading my blog. I know I haven’t been around this year but I am back now :)

 

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Author:Yeshi

Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

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