Herby Chicken Salad
Boneless Chicken Breasts; Salt to taste; 5 to 6 cloves Garlic crushed; 3 tsp. Olive oil; 3 tsp. Balsamic Vinegar; – 1½ tsp. Crushed Black Peppercorns; 2 to 3 Fresh Rosemary Sprigs; 2 to 3 Fresh Thyme Sprigs; 8 to 10 Button Mushrooms Halved; ½ Red Bell Pepper cut into dices; ½ Green Capsicum cut into dices; ½ Yellow Bell Pepper cut into dices; 1 tsp. Garlic chopped; 2 tsp oil; 3 to 4 + for garnishing Basil leaves; 2 to 3 Iceberg Lettuce Leaves; 2 to 3 Lollorosso lettuce leaves; 2 to 3 Arugula Leaves.
1 tsp. Balsamic Vinegar; 3 tsp. Olive Oil; Salt to taste; 1/4 tsp. Crushed Black Peppercorns
Marinate chicken breasts with salt, crushed garlic, 1 tsp olive oil, 1 tsp Balsamic vinegar, ½ tsp crushed peppercorns, rosemary and thyme. Mix and set aside for 10 to 15 minutes. Combine mushrooms, red pepper, capsicum, yellow pepper, ½ tsp crushed peppercorns, salt, chopped garlic, remaining Balsamic vinegar, remaining olive oil and remaining crushed peppercorns in a bowl. Mix well and set aside to marinate for 5 to 10 minutes. Heat 1 tsp oil in a non-stick grill pan. Place marinated chicken on it and grill till evenly done from both sides and chicken is cooked. Heat remaining oil in another non-stick pan. Add marinated vegetables and sauté well. To make dressing, combine Balsamic vinegar, olive oil, salt and crushed peppercorns in a bowl and mix well into a homogenous mixture. Transfer sautéed vegetables in a bowl. Add 3 to 4 torn basil leaves and toss well. Cool to room temperature. Add torn Iceberg lettuce leaves, Lollorosso leaves and arugula leaves and mix well. Add dressing and toss well. Place the vegetable salad on a serving plate. Cut the grilled chicken into thick slices and place along the salad. Drizzle remaining dressing on top, garnish with some basil leaves and serve immediately.
Choco Mocha Shake:
1½ tsp. Coffee powder; 1½ tsp. + for dusting; 1½ cups Chocolate ice cream; 1/4 cup Chocolate sauce; Ice cubes as required; Whipped cream for garnishing
To make coffee decoction, heat ¼ cup water in a non-stick pan, add coffee powder and mix well. Cook till it thickens. Cool to room temperature. Blend together chocolate ice cream, chocolate sauce reserving some for rimming and coffee decoction till smooth. Rim individual glasses with reserved chocolate sauce, place some of the ice cubes in each glass, pour the prepared chocolate cooler, garnish with whipping cream and, dust coffee powder on top and serve chilled.