Ingredients: 150 gm grill chicken, 30 gm lettuce, salt/pepper – 05 gm, CherryTomato 10 gm, Olive Green/Black – 10 gm, Oilve Oil – 10 gm, Garlic – 5 gm, Thyme mixed – 5 gm, Penne pasta – 70 gm, cocktail sauce – 50 gm, chilli sauce, Mayonnaise sauce, Barbecue sauce, Tomato ketchup
PROCESS OF MAKING THE SALAD
- Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning,
- Lightly oil the grill gate. Grill chicken for 6-8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips,
- Meanwhile, place the penne pasta in a large pot of lightly salted boiling water. Cook for 8-10 minutes, until al dente. Drain and rinse with cold water to cool.
- In a large bowl, mix together the cheese, olive, lettuce, and cherry tomatoes. Toss with the cooled chicken and pasta to serve.
By Chef Mithu Sonar of Gulmurg Restaurant- THE SHALIMAR HOTEL