Day 19.365 – Chicken Salad with Basil Pasta and French Beans


Saturday was a elaborate lunch. I am usually not the kind who cooks several dishes in one go. If it is pasta, it’s just pasta. But today I was in a extravagant mood, I did french beans, a chicken salad and pasta. Must say a variety meal is better. And to top it up having it with a glass of wine. I am including in this post recipe for all 3. All this is good to serve for a meal of two.
















Recipe – Grilled Peanut Butter Chicken Salad

Chicken breast – 1
Garlic – 2-3 cloves, minced
Peanut Butter – 1 tbsp
Honey – 1 tbsp
Olive Oil – 1 tbsp
Salt and Pepper to taste

For the salad

Sliced cucumber – 1
Basil leaves – 1 bunch
Lettuce – 1 small bunch
Sliced Red Onion – 1

Marinate the chicken with garlic, olive oil, honey, peanut butter, salt and pepper( keep 1/2 tbsp mariante aside) for at least 1 hour up to several hours. Heat a grill and lightly grease it. Grill the chicken breast on both sides for about 4 minutes on each side till done. The chicken will look very charred, don’t worry. Let it rest for 10 -15 minutes, before slicing them. Toss the chicken with cucumber, onions, basil and lettuce leaves and remaining marinate. Season with salt and pepper.

Recipe – French Beans with Almonds

French beans, tender, whole – 200 gms
Slivered and toasted almonds – 10-15
1 onion – finely sliced
Garlic – 5-6 cloves sliced
Salt and Pepper to taste
Lemon Juice -1 tbsp
Oil – 1 tsp

Plunge the whole french beans in salted boiling water. Cook till tender but still crisp, for about 3-4 minutes. Immediately drain the beans and splash it over with cold water. This method retains the color of the beans.

In a pan (same one I will use for Pasta recipe below), heat oil. Saute sliced onions and garlic with a sprinkle of salt till soft and slightly caramelized. Toss the toasted almonds and french beans together along with lemon juice. Season with salt and pepper if required.

So the first dish is done.

Recipe – Chicken Basil Pasta

Chicken boneless or use breast pieces – 200 gms
Garlic – minced – 5-6 cloves
Basil leaves – a bunch
Cinnamon – 1/2 stick
Mushrooms – 7-8 stalks
Fresh tomatoes paste – from around 3-4 large tomatoes
Spring Onions – 2 -3 sliced or red onion – 1, finely chopped
Spaghetti – 250 gms, boiled according to packet instructions, saute it in a tsp of oil and keep aside
Olive oil for cooking

Salt and Pepper to taste

Marinate chicken with some salt and minced garlic and keep aside. Marinate from up to 15 minutes to couple of hours.
Heat oil in a pan and saute the chicken pieces till partly cooked. Remove and set aside. Saute onions in the pan for a couple of minutes. Add the mushroom, cinnamon stick, salt, and tomato paste. Cook the sauce for 20-25 minutes stirring often till the sauce has dried out and looks cooked. Add back the chicken pieces, cook for another 5 minutes. Add some warm water if the paste feels dried. Remove the chicken after it’s cooked, debone and slice the chicken pieces. Return the pieces in the sauce, add fresh basil leaves. Toss in the cooked spaghetti and mix till combined. Serve the pasta hot with cheese shavings.



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