Vikhroli Cucina

A quick chicken nugget recipe to delight your guests

17 January 2019 , 0 comments / 1 likes
Tandoori chicken nuggets in a salad? Why not? Wow guests and family alike with this simple and filling version of a grilled veggie salad – it can be put together in a matter of minutes and even doubles up as the perfect weeknight dinner!

Image used for representational purpose only

Ingredients
Yummiez Chicken Tandoori Nuggets 10
Red capsicum 50g, diced
Yellow capsicum 50g, diced
Green zucchini 70g, sliced
Iceberg lettuce 150g, chopped or torn up
Baby corn 10, sliced
Thousand Island dressing 40g
Balsamic vinegar 5g
Black pepper 1g, crushed
Salt to taste
Oil for frying + extra to grill the vegetables

Method

Grill all the vegetables except the iceberg lettuce on a pan. Finish the vegetables using the balsamic vinegar.

In a salad mixing bowl, add the iceberg lettuce, grilled vegetables, Thousand Island dressing and the seasoning. Mix well.

Heat the oil in a wok on medium flame and deep fry the Yummiez Chicken Tandoori Nuggets until they turn golden brown. Serve the salad with the tandoori chicken nuggets on top.

What is your favourite easy-to-make snack for when guests come over?
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