Flamegrilled Chicken and Vegetable Salad with Mint Butter Dressing Recipe

Flame grilled chicken and vegetable salad is a flavorsome full-time meal. The preparation time is not more than 45 minutes and it is served hot. You can prepare this salad for any special occasion or during outdoor trips and have it with some carbonated lime drinks. Enjoy!
Now lets see how to prepare the flame grilled chicken and vegetable salad:

Preparation Time: 10-15 minutes
Cook Time: 30 minutes
Utensils: Mortar and Pestle, Chopping Board. Chopping Knife, Salad Serving Platter/Bowl, Serving Spoon, Grill Pan
Servings: 4-5 persons


-12 Chicken Boneless Cubes (marinated with lime, grounded black pepper and salt)
-250 grams Bulgur Wheat
-2 large carrots(finally chopped)
-2 large Capsicums(finally chopped)
-1 large Cabbage(finally chopped)
-1 large Aborigine(finally chopped)
-1 Red Onion(finally chopped)
-½ cup Parsley leaves
-½ cup Coriander leaves
-½ cup Mint leaves
-3-4 tablespoon Butter


  • 1

    Take bulgur wheat and soak it for about half an hour into a bowl full of water. Cover it with a lid and set it aside.

  • 2

    In the meanwhile, take a grill pan and brush it with butter and put it on medium heat for about 2 to 3 minutes. Brush the chicken boneless cubes with butter and place them on the grill rack and grill until it is about to char.

  • 3

    Repeat the same procedure with the vegetable cubes. But they require a little more care as you will have to check them from time to time or else they will be burned. Turn off the flame when they are ready.

  • 4

    Now the bulgur wheat is almost ready. Drain them through the colander into the serving bowl and add vinegar, salt and grounded black pepper. Also add flame grilled chicken and veggies into it and toss well until the chicken and veggies get completely coated.

  • 5

    Heat some butter in a frying pan and add parsley and mint leaves in it and stir fry for about half a minute.

  • 6

    Pour the mint and parsley dressing over the flame grilled chicken and vegetable salad.

  • 7

    Sprinkle the coriander leaves from the top and serve.

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