Pan Grilled Chicken & Salad Recipe |Healthy Grilled Chicken with Honey Mustard Salad | Chicken Salad
Pan Grilled Chicken & Salad Recipe |Healthy Grilled Chicken with Honey Mustard Salad | Chicken Salad Recipe
Step by step recipe to create Homemade Healthy Pan Grilled Chicken with Honey Mustard Salad. Summer Salad with Grilled Chicken, Honey Mustard Dressing, Chicken Main course recipe
#GrilledChickenSalad #ChickenSalad #Spicedhamal #Cookery
Who we are –
SPICE DHAMAL is a Food / Recipe Channel by Foodie, Travel & Fun-Loving Couple Gauri and Nitin Dhamale.
Nitin – Hotelier, Chef, Facility Management Expert, a Hotel / Hospitality Management Graduate from Prestigious IHM, Mumbai and University of West London. Trained as Chef at legendary Taj Mahal Hotel, Mumbai. Headed kitchens for Cruise -liners and 5 -star hotels in USA and UK.
Gauri – Chose to be a Passionate Homemaker over corporate job. Creative, Great Cook and True backbone of channel who handles Videography, Editing and Digital Marketing responsibility.
What we want to do –
Our stint abroad and extensive love for travel gave us exposure to Cuisines Across the World. We want to share this knowledge by combining Technical Chef Skills and Practicality of homemaker to make delicious Indian and International Dishes into simple home cooking recipes.
Simple recipes you should try in your home kitchen and enjoy the joy of great culinary creativity.
Stay Happy, Stay Healthy & Enjoy Cooking
Gauri & Nitin Dhamale
Ingredients – Grilled chicken
Chicken Breast – 500gm (3no)
Garlic – 7 to 8 cloves – Smash in mortar pestle to make paste
Apple Cider Vinegar – 1Teaspoon
Black Pepper Powder – 1 teaspoon
Herbs – 1 teaspoon
Sugar – ½ teaspoon
Oil – 1 tea spoon
Salt as per taste
Oil for pan frying – 1 table spoon
Method,
• Marinate Chicken breast with Crushed garlic, vinegar , oil , salt, Black pepper, sugar and Keep for 20 min.
• Head the grill pan, grease with oil lightly, sear chicken on high flame on both side and cook on medium heat for 8 to 10 min till cooked turning in-between.
• Rest for 5 to 8 min before slicing.
Ingredients – Salad
Iceberg lettuce- 1 bulb
Tomatoes – 2 no (remove seeds and cut in Cubes)
Onion – 1 red , 1 white small size
Cucumber – 2 no ( peel and remove seeds )
Olives – 2 table spoon
Mayonnaise - 1/3 Cup
Honey – 1 table spoon
Mustard - ½ teaspoon
Black pepper – ½ tea spoon
Lemon juice – ½ lemon
Salt as per taste
Method –
• Cut the lettuce and deep in ice cold water for 10 min and drain.
• Cut all vegetables keep ready
• In a salad bowl Mix Mayonnaise, Lemon juice, salt, Honey, Mustard, black pepper and mix well
• Toll all veg in dressing and serve immediately with grilled chicken
Chicken Recipes by Spice Dhamal
Full Chicken Handi -
Tandoori Chicken Drumsticks -
Chicken Angara Recipe -
Chicken Sukkar Recipe -
Chicken Dum Biryani -
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Mayonnaise Chicken Recipe | Wanna Cook
*** OPEN ME ***
This Mayonnaise Chicken Recipe is the best I have ever had! It's a minimal ingredients grilled chicken recipe that is very quick to make and very juicy to indulge on ???? a simple Mayonnaise and Chutney marinade that will open up your senses ????????
Checkout how to make steamed bread in the MICROWAVE
Fun and fancy stuffed steamed bread
#Wannacook #MayonnaiseChicken #GrilledChicken #Mayo&Chutney #SouthAfricanYoutuber
MINIMUM LABOR, MAXIMUM FLAVOR! ????
Ingredients
[ ] 8 Chicken Pieces
[ ] 1 Teaspoon Pepper
[ ] 2 Tablespoon Cajun Spice
[ ] 2 Tablespoon picy Shisanyama Spice
[ ] 1 1/2 Teaspoon Thyme
[ ] 4 Tablespoon Mayonnaise
[ ] 4 Tablespoon
[ ] Fresh Coriander
[ ] Fresh Parsley
ENJOY!
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Honey Mustard Grilled Chicken | Food Food India - Fat To Fit | Healthy Recipes
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How To Make Chicken In A Mustard Coat
Chicken In A Mustard Coat Recipe. This tangy chicken dish makes a perfect change to what you can do with that everyday bird. It goes well with vegetables, potatoes, and pasta. Savour our Chicken In A Mustard Coat recipe.
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Honey Mustard Chicken Salad
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Here is what you'll need!
Honey Mustard Chicken Salad
Servings: 4-6
INGREDIENTS
⅓ cup honey
¼ cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken thighs
¼ cup bacon, chopped
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
1 avocado, pitted and sliced
PREPARATION
1. In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt and pepper.
2. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
3. Flip the chicken thighs over, fully covering them in the marinade.
4. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
5. Heat a large skillet over medium heat and place the chicken thighs in the pan.
6. Cook for five minutes on each side, or until the chicken is cooked through.
7. Remove the chicken and set aside.
8. Wipe the pan clean and place back on the heat.
9. Add the chopped bacon to the pan and cook until crispy, about ten minutes.
10. Transfer the bacon to a paper towel-lined plate to drain.
11. Add three tablespoons of water to the reserved marinade and stir to combine.
12. Slice the chicken into strips.
13. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
14. Enjoy!
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