masala-chicken-salad-with-grapes

DIRECTIONS

Salad:

1. Toss together the greens, chickpeas, grapes, cucumber and half the chicken and half the naan strips with enough dressing to moisten.
2. Arrange on individual plates and top with the remaining chicken and naan strips, chopped mint and green onions.
3. Serve immediately with additional dressing served alongside.

Toasted Naan Strips:

Preheat the oven to 325 F.

1. Place the naan strips in a large bowl.
2. In a small bowl, mix together the oil, curry powder and paprika.
3. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat.
4. Spread the bread in a single layer on a sheet pan and bake for 16-18 minutes, turning every 5 minutes until golden and crunchy.
5. Cool. Store in an airtight container for up to 3 days.

Mango Masala Dressing:

In a blender or food processor, puree together the mango juice, lime juice, ginger, garlic, sugar, curry powder, garam masala, salt and chili flakes. Stir in the yogurt then gradually add the oil to emulsify. Stir or shake well before serving.

Ingredients

Salad:

12 cups young spinach
12 cups crunchy mixed greens
3 pounds grilled chicken breast, cut into strips
3 cups cooked, drained chickpeas (garbanzo beans)
2 pounds red California seedless grapes
1 1/2 pounds (6 cups) diced English cucumber
1/2 cup chopped fresh mint
1/2 cup sliced green onions
1 quart Mango Masala dressing (see recipe below)
2 pounds toasted naan strips (see recipe below)

Toasted Naan Strips:

8 plain or garlic naan cut into uneven, bite sized strips (about 2 pounds)
1/2 cup vegetable oil
2 teaspoons mild curry powder
2 teaspoons paprika
salt and pepper to taste

Mango Masala Dressing:

1/2 cup mango juice
1/4 cup lime juice
1/4 cup chopped fresh ginger
4 cloves garlic, chopped
2 tablespoons sugar
1 tablespoon mild curry powder
1 tablespoon garam masala
1 1/2 teaspoons salt
1/4 teaspoon red chili flakes
2 cups plain yogurt
1 cup vegetable oil

DIRECTIONS

Salad:

1. Toss together the greens, chickpeas, grapes, cucumber and half the chicken and half the naan strips with enough dressing to moisten.
2. Arrange on individual plates and top with the remaining chicken and naan strips, chopped mint and green onions.
3. Serve immediately with additional dressing served alongside.

Toasted Naan Strips:

Preheat the oven to 325 F.

1. Place the naan strips in a large bowl.
2. In a small bowl, mix together the oil, curry powder and paprika.
3. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat.
4. Spread the bread in a single layer on a sheet pan and bake for 16-18 minutes, turning every 5 minutes until golden and crunchy.
5. Cool. Store in an airtight container for up to 3 days.

Mango Masala Dressing:

In a blender or food processor, puree together the mango juice, lime juice, ginger, garlic, sugar, curry powder, garam masala, salt and chili flakes. Stir in the yogurt then gradually add the oil to emulsify. Stir or shake well before serving.

Notes

This is a Gluten-free recipe

Servings

Yield: 12 entrée salads