Guacomole Green, Argula, Sous Vide Chicken, Jhalmuri Crisps

Ingredients

Avocado30 g

Arugula10 g

Red onion10 g

Cherry Tomato10 g

Sous Vide Chicken50 g

Jhalmuri crisp5 g

Olive Oil5 ml

Roasted cumin powder2 g

Gram Masala powder1 g

Salt3 g

Black pepper crust3 g

Lemon juice3 ml

Preparation

Pull the sous vide chicken in a mixing bowl. Add cherry tomato cut in half. Add red onion cut in fours. Add the cumin dressing and mix well. Add the diced avocado and rocket leaves. Serve in a salad bowl. And finish by garnishing by jhalmuri crisp and micro green on the top.

(Courtesy: Chef Sareen Madhiyan, Tappa, Aerocity, New Delhi)