I have always been a fan of bell peppers. Capsicum. Whatever.
Anyways, I have always been a great fan of bell-peppers. Red, yellow, green.. sometimes orange.. they make any dish bright, zingy and add tremendous flavor. Fry them, steam them, saute them, grill them, stuff them – versatility, thy last name is bell-pepper. Or wait, is it bell-pepper, thy last name is..?
Umm never mind.
The point I am trying to make is that are just simply awesome. My mum used to stuff them with paneer (cottage cheese) for a healthy vegan kick, or grill them with chicken for the days when we kids needed something non-veg.
However, I am going to post a recipe – a two-in-one recipe – which is my sister’s contribution. Its a warm salad, with tri-colored bell-peppers and onions, and for protein either shredded leftover grilled/boiled chicken or crumbled fresh paneer. You could also used feta cheese. It goes great anything.
Here it is now, my warm bell-pepper salad with chicken/paneer.
Warm Tri-Pepper Salad With Chicken Or Paneer (serves 2 to 3 people):
- 1 green bell-pepper, sliced into long thin strips
- 1 yellow bell-pepper, sliced into long thin strips
- 1 red bell-pepper, sliced into long thin strips
- 1 large onion, sliced
- 1 full tablespoon olive oil
- 1 tablespoon coriander or parsley, chopped fine
- Salt and pepper-powder (both black or white pepper can be used)
- For non-vegetarian version, 2 about 300 grams of grilled or boiled shredded chicken. You could buy boneless chicken breasts, cut them into small bite size chunks, and saute them in 1 teaspoon of oil, 2 tablespoons of pepper and salt to taste.
- For vegetarian version, 200-300 grams of paneer (cottage cheese), cut into chunks and slightly browned in a frying pan in 1 teaspoon of oil, pepper and salt, or alternately, just fresh home-made cottage cheese crumbled into bits.
- About 2 tablespoons of grated cheddar cheese (optional)
- In a saucepan, heat the olive oil. Add 1 teaspoon pepper powder and a pinch of salt. Add the onions and saute till translucent.
- Now add the three types of sliced bell-peppers/capsicum. Mix well and cover with a lid – let it heat up and cook till the bell-pepper slices soften.
- Remove from the heat. In a mixing bowl, add the cooked bell-peppers and chicken or paneer, whichever you are using.
- Add salt and lots of black or white pepper powder. Mix well.
- Now sprinkle coriander/parsley and grated cheddar cheese on top.
- Serve warm.
The capsicum/bell-peppers along with the pepper powder is also a great salad in itself. But of course, a bit of chicken and cheese never hurts.
So there you go, two recipes in one post. Enjoy!
Filed under: Chicken, Food, Fresh from the Grill, Healthy, Lunch/Supper, Recipe, Salad, Seasons, Uncategorized Tagged: | bell-peppers, capsicum, cheddar, cheese, chicken salad, cottage cheese, grilled chicken, olive oil, onion, paneer, pepper, warm salad