Chicken Chilli Lime Salad

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1/2 chicken breast cut in small pieces

1/4 red bell pepper cubed

1/4 yellow bell pepper cubed

2 small onions cut in 4

1 carrot sliced

2 pinch dried oregano

2 pinch pepper powder

2 tbsp olive oil

1 cup roughly torn lettuce leaves

juice from 1/4 lemon (can add more if you like)

1 tsp habanero tabasco pepper sauce

salt to taste


1. In a nonstick pan, heat olive oil. Add dried oregano and then the chicken, bell peppers, onion, carrot, salt and pepper. Saute for 2 mins and then cover and cook in medium low flame till chicken is cooked and veggies 1/4th done. Do not add extra water. Remove lid and add the tabasco sauce and roast for about 2 mins on high flame.

2. Remove from flame and cool.

3. In a bigger bowl, mix the lettuce and the prepared cooled chicken and lemon juice. Adjust seasoning and serve.

Bon Appetit!

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