Chicken and Almond Salad with Mint-Cilantro Dressing
Here is an easy-to-make, fresh, and healthy salad recipe. This Chicken and almond salad with mint-cilantro dressing is ideal for a quick, weeknight dinner, and makes it a tasty, satisfying meal. This recipe is gluten-free, and paleo friendly.
1/2cupCilantro (Coriander leaves)
1teaspoonBlack pepper powder
Soak almonds in water for a couple of hours (not shown in pictures).
Take a bunch of cilantro (coriander) leaves and a bunch of mint leaves (in a 2:1 proportion). Amount of cilantro should be roughly double the amount of mint leaves.
Remove stems, and finely blitz the cilantro and mint leaves in a blender adding 1/4 cup of water, salt and 1/2 teaspoon of lime juice.
Fold in 4 tablespoons of yogurt to this mint-cilantro chutney. Check for salt. Add more salt and/or lime juice if required.
Clean the chicken pieces, add 1/2 teaspoon lime juice, salt, and 1 teaspoon black pepper powder, and mix well.
Cook the chicken in a pressure cooker on a high flame. Switch off after one whistle (it'll take less than 10 minutes). Let it cool, and shred into small pieces (not shown in pictures).
Peel the almonds and chop them to small pieces. Prep the remaining ingredients. Julienne the carrots, cut the cherry tomatoes to halves. Slice the cucumber and shred the lettuce.
Transfer all the ingredients to a mixing bowl, drizzle with mint-cilantro dressing, and mix well.