Chicken And Mixed Vegetable Salad

Name: Chicken And Mixed Vegetable Salad
Total time: 2700 s
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 2 cups cubed, cooked chicken; 1 cup cubed, cooked potatoes; 3 cups raw,cut up vegetables(broccoli, carrots, cherry,Cucumber); 1/4 cup flavorful olives, such as kalamata, sliced or chopped; 1/4 cup cashews, preferably toasted; 2 chopped tomatos; dressing :; 1 clove garlic; 1/2 teaspoon salt and freshly ground pepper to taste; 3 tablespoons vinegar; 1/2 cup olive or canola oil; Cucumbers

Hina Ibrahim @cook_16621862

in karachi

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner – ready in 35-40 minutes.
#Eidkaypakwan

Hina Ibrahim @cook_16621862

in karachi

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner – ready in 35-40 minutes.
#Eidkaypakwan

Saved

Ingredients

45 min

3 servings

2 cupscubed, cooked chicken
1 cupcubed, cooked potatoes
3 cupsraw,cut up vegetables(broccoli, carrots, cherry,Cucumber)
1/4 cupflavorful olives, such as kalamata, sliced or chopped
1/4 cupcashews, preferably toasted
2chopped tomatos
dressing :
1 clovegarlic
1/2 teaspoonsalt and freshly ground pepper to taste
3 tablespoonsvinegar
1/2 cupolive or canola oil
Cucumbers

Saved

Steps

45 min

1

Boneless, skinless chicken breasts, lightly salted (poach or pan grill) and cut into cubes.
2

Cut left over potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover with lightly salted water in a small saucepan and cook until just barely tender, about 15 min.
3

Cool.Separate broccoli heads into bite-size florets.
Peel the stalk and slice crosswise into coins. Peel and dice the carrot.
4

Rinse the tomatoes and slice in half, or leave whole, if preferred
5

Chop the olives and toast the cashews briefly in a dry skillet until they just begin to color. (Toasting is optional but really enhances the flavor).