RECIPE

Butter Chicken Salad

Name: Butter Chicken Salad
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 4 skinless, deboned chicken breasts; 45ml (3 Tbsp) oil; the juice of 1 lemon; 1 x 37g Royco® Butter Chicken Curry Dry Cook-In Sauce; a pack of crunchy lettuce; a pack of fresh rocket; 2 carrots, peeled and sliced; 3 ripe avocados, peeled and sliced; 2 wheels feta cheese, crumbled; chopped pecan nuts to garnish (optional); salad dressing of your choice

Cooking time

15 mins

Preparation time

10 mins

Serves

Our Royco Dry Cook-In Sauces are so versatile you can even use them in coatings, marinades and dressings. Try this simple, delicious salad made with mildly spiced, quick-fried chicken strips, lettuce, avo and feta.

4 skinless, deboned chicken breasts
45ml (3 Tbsp) oil
the juice of 1 lemon
1 x 37g Royco® Butter Chicken Curry Dry Cook-In Sauce
a pack of crunchy lettuce
a pack of fresh rocket
2 carrots, peeled and sliced
3 ripe avocados, peeled and sliced
2 wheels feta cheese, crumbled
chopped pecan nuts to garnish (optional)
salad dressing of your choice

Products used

Butter Chicken Curry Dry Cook-In Sauce

View Product

Vegetarian

Use firm tofu strips instead of chicken.

Cook’s tips:

You can baste the chicken with its own juices halfway through the roasting time for added moisture and flavour.
Resting the chicken: letting the chicken rest before carving allows the juices to redistribute and makes it more tender.
Potato variety: use waxy potatoes for a better texture when roasting.
Adjust sweetness: if you prefer a sweeter dish, you can increase the amount of honey or sweet chilli sauce.

1.
Cut the chicken breasts into strips.
2.
In a small mixing bowl, whisk together the oil, lemon juice and 2 Tbsp (30ml) of the powder from the sachet of Royco® Butter Chicken Curry Dry Cook-In Sauce.
3.
Add the chicken strips and mix gently so every strip is coated with flavoured oil.
4.
Heat a non-stick pan and dry-fry the chicken for about 3 minutes per side, or until just cooked through. If the chicken sticks, add a little oil. Alternatively, air-fry the chicken at 180 °C for 6 – 7 minutes, or until just cooked through. Set aside to cool.
5.
Place the lettuce, rocket and carrots on a platter and top with the crumbled feta. Arrange the chicken strips and avocado slices on top and sprinkle over the (optional) pecan nuts.
6.
Serve with a salad dressing of your choice.

Recipe Tags

20 mins

View Recipe

Butter Chicken Salad

Ingredients

Vegetarian

Cook’s tips:

Method

Recipe Tags

Related Recipes