Protein punch

Kandla Nijhowne

In the scorching summer months, we aren't inclined towards hot, spicy gravies. Neither do we want to venture into the kitchen and confront a gas burner for longer than necessary. A light, punchy salad with a thickly cut slice of buttered whole-wheat bread sounds more interesting than a steaming hot daal or a masala-laden vegetable. Skinless chicken is a light and lean meat which adapts to countless delightful dishes. Added to a zingy crisp salad, it provides us with a beneficial protein punch. In this recipe, the chicken is escorted by the sublime summertime trio of fresh basil, tomatoes and olive oil.

Lemon-Basil Chicken Salad

• 400 gm boneless, skinless breast of chicken

• a handful of chopped fresh basil leaves (¼ cup)

• 1½ cups cherry tomatoes, halved

• ½-¾ cup mayonnaise

• ¼ tsp garlic paste

• 2 tbsp olive oil (extra virgin)

• 3-4 tbsp sliced celery

• Salt, pepper and lemon juice to taste

• 2 tbsp butter

Method

• Melt butter in a shallow, heavy pan, then arrange the chicken fillets into it.

• Season lightly with salt and pepper, flip over and cook till done. Transfer to a chopping board and cool.

• Use a medium sized bowl to combine the mayonnaise, garlic, olive oil, lemon juice and seasoning till well blended.

• Thickly slice the chicken into a deep bowl followed by the basil, celery and tomatoes. Toss to combine.

• Now scatter dollops of dressing over the chicken and other greens. Combine till the dressing evenly coats all the salad components.

• Check seasoning, then transfer salad to a pretty bowl.

• Serve chilled with warm buttered dinner rolls.

Note: For a variation, you can replace some of the mayonnaise with sour cream. Baby spinach, red bell peppers or sliced jalapeno make interesting additions. Lightly roasted almond slivers will take the salad to a new height.

(Nijhowne is a Chandigarh-based culinary expert)