I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..
I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section – KPCC Journal..
I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those who are religious & are following this.. hence loads of people opted out & did not participate this time..
Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..
I modified the Suman’s recipe a little to suit my taste..
For Suman’s original recipe check the KPCC Journal.
Ingredients: (Serves 2) Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste
Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.
While the chicken is getting cooked, you can use the time to chop the pineapple & apple.
In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.
Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.
Garnish with finely chopped parsley.
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