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Parisian Mumbai Salad
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Parisian Mumbai Salad
Ingredients
  • 1 cup plain yogurt
  • 1 tsp . freshly grated ginger
  • 1 tsp . minced garlic
  • 1 tsp . ground cardamom
  • 1 Tbs . curry powder
  • 2 6- ounce boneless cut into 1/3 inch strips, skinless chicken breasts
  • 2 tsp . salt
  • 2 tsp . pepper to taste
  • Salad:
  • 4 ounces mixed greens
  • 1 mango julienned
  • 1 apple leave skin on, julienned
  • Vinaigrette:
  • 2 Tbs . salad oil
  • 1 tsp . red wine vinegar
  • 1/3 tsp . Dijon mustard
  • salt and pepper to taste
  • Naan Bread:
  • 1 piece Naan bread cut into cubes
  • 1/2 ounce salad oil
  • salt and pepper to taste
  • Curried Walnuts:
  • 1 ounce grape seed oil
  • 2 tsp . granulated sugar
  • 1/2 tsp curry powder
  • 2 ounces walnuts
Instructions
  1. In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt, and pepper.
  2. Add the sliced chicken and marinade for 45 minutes. Set aside.
  3. Julienne mango and apple and set aside.
  4. To make the vinaigrette, mix Dijon mustard and red wine vinegar together.
  5. Add salt and pepper.
  6. Slowly incorporate the salad oil while whisking continuously and set aside.
  7. Cut Naan bread into 1/3 inch cubes and drizzle with salad oil.
  8. Season with salt and pepper.
  9. Bake at 375 degrees F for 8-10 minutes (turn bread halfway through cooking).
  10. Toss walnuts into grape seed oil with sugar and curry powder and set aside.
  11. Grill chicken utnil meat is white and no longer translucent.
  12. Grill at 10:00, 2:00 to create crisscross grill marks.
  13. Assemble salad and serve immediately.