Parisian Mumbai Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2
Ingredients
  • Chicken Marinade
  • 1 c plain yogurt
  • 1 t. ginger freshly grated
  • 1 t. garlic minced
  • 1 t. ground cardamon
  • 1 T curry powder
  • 2 6 oz skinless, boneless chicken breast cut into ⅓ strips
  • 2 t. salt
  • 2 t. pepper to taste
  • Salad
  • 4 oz mixed greens
  • 1 mango julienned
  • 1 apple w/ skin julienned
  • Vinaigrette
  • 2 T salad oil
  • 1 t red wind vinegar
  • ¼ t Dijon mustard
  • salt and pepper to taste
  • Naan Bread
  • 1 pc Naan bread cut into cubes (pita bread)
  • ½ oz salad oil
  • salt and pepper to taste
  • Curried Walnuts
  • 1 oz grape seed oil
  • 2 t. granulated sugar
  • ½ t curry powder
  • 2 oz walnuts
Instructions
  1. In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt and pepper.
  2. Add the sliced chicken pieces and marinate for 45 min., set aside.
  3. Julienne mango and apple, set aside.
  4. Proceed making the vinaigrette, in a bowl mix Dijon mustard and red wine vinegar together, add salt and pepper.
  5. Slowly incorporate the salad oil while continuously whisking. Set aside.
  6. Take the bread then cut it into ¾ in cubes or bite size pieces then drizzle with salad oil then season with salt and pepper.
  7. Baki it in the oven at 375 for 8-10 min until golden brown.
  8. Get the chicken then grill it until the meat is white and not translucent.
  9. Assemble everything onto two plates then serve.
Recipe by Crazy About My Baybah at http://www.crazyaboutmybaybah.com/parisian-mumbai-salad-recipe-hundred-foot-journey/