BBQ Chicken & Avocado Summer Salad

Grilled barbecue chicken cubes and chunky avocado slices tossed in a bed of green leaves and veggies, topped with parsley vinaigrette dressing.

Yields: 8 servings, Prep Time: 10 mins, Cooking Time: 20 mins,

Inactive Time: 20 mins to 1hr


4 thin sliced chicken breasts

3 avocados, sliced

1/2 red onion, cut in circular slices

1/2 cup grape tomatoes, cut in half

3 small radishes, sliced

2 packets spring mix salad leaves (red and green romaines, red and green oak leaf, lollo rosa, tango, baby spinach, red and green chard, mizuna, arugula, frisee, radicchio)

3 carrots, cut in thin slices

1/2 cup smoked bbq sauce

A handful of parsley leaves

2 lime, juiced

1/2 lemon, juiced

1/2 cup olive oil

1 tsp salt

1 tsp pepper


1. Cut the chicken breasts in small cubes. Place it in a bowl. Add bbq sauce, salt and pepper. Mix it all well. Let it marinate for an hour. If you're in a hurry, try to marinate it for at least 15-20mins before cooking.

2. Add 2 tablespoons of olive oil in a pan and cook chicken over a medium flame for 10-15mins or until they become tender. 

3. Mix salad leaves, tomatoes, onions, radishes, carrots, avocados. Toss in the bbq chicken cubes.

4. For the dressing you can either grind parsley, olive oil, lime and lemon juice, some salt and pepper in a grinder, or you can just fine chop parsley and mix it with oil, lime and lemon juice, salt and pepper.

5. Pour dressing over salad and give it a good mix. Serve fresh.


  • Use fresh ingredients to get a refreshing bowl of salad.

  • You can add green leaves of your choice too.

Chicken in Creamy Mushroom Sauce

Herb coated grilled chicken breasts covered in a creamy mushroom sauce.

Yields: 2 servings, Total Time: 1 hr 15 mins


2 chicken breasts, thin cut

1 tbsp thyme

1 tbsp rosemary

1 tbsp oregano

1 tbsp basil

4 white mushrooms, chopped

4 cloves garlic, minced

1/2 cup heavy cream

2 tbsp bbq sauce

Salt, Pepper

Olive oil

Grated Parmesan


1. Make thin vertical slits on the chicken breasts, and sprinkle the herb mix (thyme, rosemary, oregano, basil) all over it. Add a drizzle of olive oil, and massage the chicken breasts well, making sure that it absorbs all the herbs. Add a dash of salt and massage again. Cover, and set aside for 30 - 40 minutes.

2. In a pan, heat 3 tablespoons of olive oil over a medium flame. Add the herb marinated chicken breasts, and let it cook for 20 minutes, turning sides occasionally to make sure that it is getting cooked on either side.

3. Check if the chicken is cooked by poking the meatiest portions of the chicken breast with a knife. If it’s cooked well, the knife will go through easily without any resistance.
4. Once cooked, take out the chicken breasts and keep it aside. Heat the same pan on a low flame. Add the heavy cream, garlic, and let it simmer for 2 minutes. 

5. Add the mushrooms, bbq sauce, a dash of pepper, and stir well. Simmer on a very low flame for 5 minutes, or till
it turns a little thick. 

6. Pour the sauce over the chicken breasts and sprinkle some grated parmesan over it. Serve with steamed rice/sliced baguette bread/boiled baby carrots.