Are you looking for a delicious and easy-to-make recipe that will make your taste buds sing? Look no further! Learn How to Make Delicious Karachi Style Chicken Salad Today! This simple yet flavorful dish is sure to be a hit with your family and friends. Not only is it a great way to use up leftover chicken, but it also packs a punch of flavor with its unique blend of spices. Our step-by-step guide will help you create a delicious and healthy meal that will leave everyone asking for seconds. So, what are you waiting for? Get cooking and enjoy the amazing taste of Karachi Style Chicken Salad!
Are you looking for a delicious and easy-to-make chicken salad recipe? Look no further than the Karachi Style Chicken Salad! This classic Pakistani dish is full of flavor and is sure to please the whole family. With just a few simple ingredients, you can have a delicious meal in no time.
To make this dish, start by boiling the chicken in a pot of water until it is cooked through. Once the chicken is cooked, remove it from the pot and let it cool. Then, shred the chicken into small pieces and place it in a large bowl. Next, add in diced onions, tomatoes, cucumbers, and bell peppers. Finally, mix in a dressing of mayonnaise, lemon juice, and spices to give the salad a flavorful kick.
Your Karachi Style Chicken Salad is now ready to be served! Enjoy it as a side dish or as a main course. This recipe is sure to be a hit with everyone in your family. So, why not give it a try today and learn how to make a delicious and healthy meal in no time?
Ingredients
- SALAD
- 1 1/2 C. water
- 1 C. uncooked basmati rice
- 3 garlic cloves, minced
- 2 C. shredded rotisserie cooked boneless
- skinless chicken breasts
- 1/2 C. sliced green onion
- 1/4 C. chopped drained sun-dried tomato
- 1 tsp grated lemon rind
- 1 (15 1/2 oz.) cans chickpeas, rinsed and drained
- 1 (14 oz.) cans artichoke hearts, drained and chopped
- DRESSING
- 1/4 C. fat-free chicken broth
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried oregano
Instructions
1. For the salad: in a 3-quart pan, add the water and bring to a boil.
2. Add the rice and garlic and stir to combine.
3. Reduce the heat to low and simmer, covered for about 20 minutes.
4. Remove from the heat and keep aide, covered for about 5 minutes.
5. Transfer the rice into a large bowl.
6. Add the chicken, green onion, sun-dried tomato, lemon rind, chickpeas and artichoke
hearts and gently, stir to combine.
7. For the dressing: in a bowl, add all ingredients and beat until well combined.
8. Pour the dressing over the rice salad and gently, toss to coat.
