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Griddled Chopped Chicken Salad By Anjum Anand

Griddled Chopped Chicken Salad By Anjum Anand.

Today I am sharing Griddled chopped chicken salad by TV Chef and Cookery Writer Anjum Anand.

This recipe is from her new cookbook – I Love India – which launched on 9th March.

A few days ago I shared some tips from Anjum. You can find them here: Tips On How To Create Stand Out Dish.

Griddled Chopped Chicken Salad By Anjum Anand:

Anjum says:

“Chaat” is a term used for a whole genre of streetfood which is hard to describe in one sentence, but one part of it encompasses a lot of simple vegetables and fruits tossed in some tangy and spiced lemonbased dressings with a blend of spices that are known as chaat masala. “Chaat” literally means to lick, as in finger-licking good… and they generally are.

This chicken chaat is based on the one we ate growing up but we normally had it as a chopped salad, so everything mixes well with the tangy dressing. For a proper salad (rather than a streetfood snack), I like to serve it on a plate, drizzled with lots of dressing for that real chaat flavour.

If you have friends round, serve on fried tostadas (our tortillas, cut into small rounds and deep-fried until golden), drizzled with a little Tangy Herb Chutney mixed with some crème fraîche, or in tacos with the same chutney and sour cream. Scatter with pomegranate seeds for sweet fruitiness.

Serves 1 as a light meal, 2 as a starter or 6 in lettuce leaves as a nibble.

How To Make A Griddled Chopped Chicken Salad:


Griddled Chopped Chicken Salad By Anjum Anand Griddled Chopped Chicken Salad By Anjum Anand Griddled Chopped Chicken Salad By Anjum Anand

How To Make:

  1. Marinate the chicken breast with 1 tsp of the olive oil, seasoning and the garlic. Leave for 30 minutes if possible.
  2. Heat a griddle pan or frying pan, add the chicken and cook for 5–6 minutes on each side or until done. I like to cover the pan (with another pan) 2 minutes in, to keep the chicken moist.
  3. Meanwhile, mix together the remaining olive oil, seasoning, roast cumin and a little each of the coriander and lemon juice.
  4. Chop the tomato and avocado into even 1–2cm (½–¾in) cubes. Place in a bowl and add the onion, lettuce, chaat masala, chilli and most of the dressing. Toss well to mix and season to taste. It should be tangy, spicy and well-seasoned. Add more lemon juice if necessary.
  5. When the chicken is done, you can slice it thinly and place on top of the salad, drizzled with the remaining dressing and remaining coriander, or chop into small bites and mix with the salad, dressing and remaining coriander. I also like the flavours to marinate for a bit before serving, so make it up 10–15 minutes before serving if possible.
  6. Scatter over the peanuts and serve.

Griddled Chopped Chicken Salad By Anjum Anand

Griddled Chopped Chicken Salad By Anjum Anand.

Recipe and image courtesy of Anjum Anand.

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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