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chicken and Avarakkai salad

Roast Potato, Avarakkai and Chicken Salad

This roast potato, Avarakai and chicken salad is the favorite at home. The coriander tahini keeps the flavours close to home and provides the deliciously creaminess to the dressing
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Course Salad

Ingredients
  

For Coriander Tahini

  • 3 cloves garlic
  • 1 cup coriander leaves
  • 1/4 cup Sesame seeds
  • 1.5 tbsp lemon juice
  • 1/2 tsp cumin seeds
  • 2 green chillies

For the salad

  • 200 grams Avarakkai shelled
  • 1/2 cup lettuce leaves
  • Roasted Potatoes
  • Grilled Chicken

For Roast Potatoes

  • 300 grams baby potato halved, with peel
  • 4 cloves garlic
  • 2 tsp olive oil
  • Salt to taste

For Grilled Chicken

  • 300 grams chicken breast cut in long strips
  • 1 tsp olive oil
  • 1 tsp mixed herbs
  • 1 tsp chilli flakes
  • Salt to taste

Instructions
 

  • Blend all the ingredients of the tahini in a blender till smooth
  • Pre heat the oven at 180C and mix all the ingredients of roasted potatoes together and bake for about 20 minutes or till the potatoes are just done.
  • Mix all the ingredients of grilled chicken and either grill in it in the oven for 5 minutes each side or cook it directly on the pan till it is cooked.
  • Blanch the shelled Avarakkai seeds for 2-3 minutes in hot water. I like to have a little bite in them but if you want, you can cook them further till they are soft.
  • Wash and dry the salad leaves well. Then tear them apart roughly. I don't like using scissors/knife on my salad leaves.
  • Mix lettuce, Avarakkai seeds, roasted potatoes and chicken with 2 tbsp of coriander tahini and serve warm or cold. I like it both ways.

Notes

PS: You can use left over grilled chicken or use your favourite spices on the chicken while grilling/pan roasting it. I like to keep it simple so the flavours of the coriander tahini shine
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