Roasted Dill Chicken Salad is flavourful, yummy and healthy. An amazing toss for a low carb lunch or dinner. Keeps you full for longer and helps you loose weight. It is not your boring salad just with bland greens, this one is so flavourful, you would want to serve it along with dinner for guests and believe me, they will be impressed. It takes only a little preparation and a few last minutes to toss. The secret to getting a flavourful chicken roast is marinating it overnight, I always give the chicken chunks a good massage with marination and leave it overnight. The next day, it directly goes in the oven, isn't that simple! I am also using dried dill leaves to get some herby fragrance. When using dill leaves, make sure you don't use a lot as it might get overwhelming. So only a little is enough. Another thing to remember is adding the roasted chicken on top of your salad rather than mixing it within. Avoid tossing it along as it might loose the marination sticking to its pieces and ruin the salad.
Equipment
- mixing bowl
- roast pan/tray
Ingredients
For Dill Roast Chicken
- 3 chicken breast (cut into 1-2 inch chunks)
- 1 tbsp dried dill leaves
- 1 tbsp olive oil/butter
- 3 pods grated garlic
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1/4 cup hung curd/greek curd
- 2 tsp lemon juice
- salt to taste
For Salad
- 200 gm Mixed salad greens (all baby leaves) (I used Italian here)
- 1 tbsp honey
- 1 tbsp lime juice
- 2 tbsp ranch (dressing)
- 2 tbsp honey mustard sauce
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1 cup Japanese cucumber (or any other) cut into small chunks
- 1/4 cup red onion thinly sliced
- salt & pepper to taste
Instructions
- Marinate chicken breast chunks using above ingredients mentioned for the same. Keep aside in fridge for at least 1 hour (overnight works best).
- Grease a roasting tray with a little oil or butter, place the marinated chicken pieces and roast in the oven for 25 minutes at 190°c. (no need to cover, the curd provides enough moisture while roasting)
- Meanwhile wash the greens, drain and soak up extra water with paper napkins.
- In a large mixing bowl, toss all the sauces and rest of the salad ingredients along with greens, sprinkle with salt and pepper.
- To serve, place the greens mixture as base in a bowl then put roasted chicken on top, this way it wont get soggy or loose its flavour. Enjoy.
Notes
If you are a fan of roasted chicken like me, then try this delicious Goan Chicken recipe with hummus. Alternatively you can also replace the above with this one.