Murgh Phalhar Salad Chicken Salad with Honey and Mint Dressing
Elevate your salad game with this vibrant Murgh Phalhar Salad, a flavorful chicken salad infused with South Asian-inspired spices and drizzled with a refreshing honey and mint dressing. Tender chicken breasts are marinated in Greek yogurt, aromatic ginger-garlic paste, and a blend of cumin and turmeric, then grilled to golden perfection. This hearty protein is layered atop a bed of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and vibrant carrots for a medley of textures and colors. The dressing, a zesty combination of honey, lemon juice, and fresh mint, ties it all together, offering a perfect balance of sweetness and tang. Ideal for a light, wholesome lunch or a show-stopping appetizer, this recipe is a must-try for salad lovers seeking bold flavors. Best of all, it’s ready in just 35 minutes, making it a quick yet elegant dish to share with family and friends.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 100 grams Greek yogurt
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Vegetable oil
- 1 head Romaine lettuce
- 1 medium-sized Cucumber
- 150 grams Cherry tomatoes
- 1 large Carrot
- 10 leaves Fresh mint leaves
- 5 sprigs Fresh coriander leaves
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Marinate the chicken: In a bowl, mix Greek yogurt, ginger-garlic paste, cumin powder, turmeric powder, 1 teaspoon salt, and vegetable oil. Coat the chicken breasts with this marinade and let it sit for at least 20 minutes.
Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken for 6–8 minutes on each side or until fully cooked and golden brown. Remove from heat and let the chicken rest for 5 minutes before slicing it into thin strips.
Prepare the vegetables: Wash and chop the romaine lettuce into bite-sized pieces. Slice the cucumber thinly, halve the cherry tomatoes, and julienne the carrot. Arrange all the vegetables on a large platter or in a salad bowl.
Make the dressing: In a small bowl, whisk together honey, lemon juice, olive oil, chopped mint leaves, remaining 0.5 teaspoons of salt, and black pepper until well combined.
Assemble the salad: Place the sliced chicken over the bed of vegetables. Drizzle the honey and mint dressing evenly across the salad.
Garnish and serve: Sprinkle fresh coriander leaves over the salad for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 54.7 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4043 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
