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Tangy Chicken Salad

By Executive Chef Ganesh Joshi

  • Place the vegetables and nuts in a bowl and toss together.
  • For the dressing, combine all wet ingredients except the olive oil together and then lightly whisk in the oil.
  • Season with salt and pepper.
  • Place the salad neatly on a plate and arrange the chicken over it.
  • Drizzle with the dressing and serve.

Ingredients

(5 portions)

  • Baby English spinach leaves - 2 handfuls
  • Yellow capsicum (pepper), diced - 1⁄2
  • Activated sea salt and vinegar almonds - 50 gm
  • Celery stalks (thinly sliced) - 2
  • Sun-dried tomatoes (sliced) - 40gm
  • Lebanese cucumber (diced) - 1
  • Avocado (diced) - 1
  • Diced-oven-roasted chicken - 200 gm

 


Lime dressing

  • Apple cider vinegar - 1 tbsp
  • Lime juice - 1 tbsp
  • Finely grated lime zest - 1 tbsp
  • Garlic clove (crushed) - 1 tbsp
  • Extra virgin olive oil - 2 tbsp