<strong>India Curried Chicken Salad - January 5, 2007</strong>
Save Email Print
India Curried Chicken Salad - January 5, 2007

Chef Larry Walker, Hilton - Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:
India Curried Chicken Salad

  • 16 Oz. Romaine Lettuce, chopped

  • 24 Oz. Curried Chicken Brest, cut in i inch strips

  • 4 Oz. Mango, diced

  • 4 Oz. Cucumbers, peeled and seeded

  • 24 Cherry Tomatoes, cut in half

  • 2 Oz. Red Peppers, julienne

  • 2 Oz. Carrots, julienne

  • 4 Oz. Feta Cheese

  • 12 Oz. Cilantro Mint Yogurt Dressing

  • 4 Pita Rounds, cut in quarters
Directions:

  1. Cut chicken breast into 1 inch strips and marinate at least 2 hours.

  2. After the chicken has marinated, saute the chicken until cooked.

  3. Prepare the salad by placing the Romaine in a large salad bowl, add the mango, cucumber, tomato halves, peppers, carrots and feta cheese.

  4. Toss the salad together and arrange in 4 separate salad bowls.

  5. Before serving, add the dressing ant top off with the chicken.

    6. Serves 4
    Curry Marinade

    • 4 Jars Red Curry Paste

    • 1 Cup Olive Oil

    • 1 Tbsp. Cayenne Pepper

    • 1 Tbsp. Black Pepper

    • Juice from 4 Lemons



    1. Place all ingredients into blender and mix well.


    Cilantro Mint Yogurt Dressing

    • 1/2 Cup Fresh Mint, chopped

    • 1/2 Cup Fresh Cilantro, chopped

    • Juice from 1 Lemon, fresh squeezed

    • 1 tsp. Salt

    • 1 tsp. Black Pepper, ground

    • 2 Cups Plain Yogurt

    • 2 Cups Buttermilk



    1. Add all ingredients to a blender and mix well, refrigerate.

Return to Recipes Home...