स्मोक्ड चिकन सलाद | Smoked Chicken Salad | Sanjeev Kapoor Khazana

Chicken pieces marinated in spices and instilled with smoky flavour. It is a lovely looking along with tasting dish loaded with flavours and veggies topped with a drizzle of lip-smacking dressing. It is a scrumptious tasting dish you must try!



2 chicken leg boneless, cut into 1 inch pieces
2 tbsps + 4 tsps olive oil
Sea salt to taste
Squashed black peppercorns to taste
A couple of dashes of Tobasco
1 tsp Worcestershire sauce
1 tsp Dijon mustard
6-8 cloves
1/4 tsp mustard oil
6 red cherry tomatoes
6 yellow cherry tomatoes
2 baby red radish with the greens
4 infant carrots, boiled and drained
Assorted lettuce leaves as needed
Pitted green olives as required
1 medium beetroot, boiled, peeled and very finely sliced into roundels
Feta cheese as required
1/2 cup green moong sprouts, blanched
1/4 cup fresh pomegranate pearls
1/4 cup roasted walnuts, broken
2 tablespoons Dijon mustard
Salt to taste
Squashed black peppercorns to taste
2-3 tsps lemon juice
2-3 tsps honey
2-3 tbsps additional virgin olive oil


1. Preheat the oven at 180ºC.
2. Take chicken pieces in a large shallow bowl. Include 2 tablespoons olive oil, sea salt, crushed black peppercorns, Tobasco, Worcestershire sauce, and Dijon mustard and rub the mixture well on each chicken piece. Make a well in the centre, take a hot charcoal piece in a little stainless steel bowl and place it in the centre of the chicken mixture. Include cloves and drizzle mustard oil over the hot charcoal, right away cover and let the flavour infuse for 1-2 minutes. Get rid of the bowl with charcoal.
3. Heat remaining olive oil in a non-stick shallow pan. Let it smoke. Place the chicken pieces and on high heat for 2-3 minutes. Turn the pieces and prepare the other side for 2-3 minutes also.
4. Organize the chicken pieces on a baking tray and place it in the preheated oven for 10 minutes.
5. To make the dressing, take Dijon mustard in a bowl, add salt, crushed black peppercorns, lemon juice, honey and whisk well. Include additional virgin olive oil and blend till well combined.
6. Cut the red cherry tomatoes and yellow cherry tomatoes into half.
7. De-stem the red radish greens. Trim the top of the red radishes and thinly slice them.
8. Cut the tops of the infant carrots and vertically halve them then further cut them in half diagonally.
9. Set up the lettuce on a serving plate. Place the radish greens on top, set up the radish pieces, the boiled carrots, red cherry tomatoes and yellow cherry tomatoes. Organize the green olives, and place the boiled beetroot pieces. Set up half of the chicken pieces, sprinkle some collapsed feta cheese, put some more of the lettuce leaves and position the staying chicken pieces on top of that. Sprinkle green moong sprouts and pomegranate pearls. Organize some roasted walnuts and sprinkle some more of the feta cheese. Sprinkle the dressing just before serving.
10. Serve right away.

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About the Author: Yvette Cook


  1. Ma Sha Allah.delicious and mouthwatering recipe…❤️❤️🥰🥰😋😋😋..


  3. Really Fantastic 💯💯…Sanjeev Sir Ji Aap Daily Tasty Recipe Banate h Lekin Kya Aap Khud Akele Khate h ?

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