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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Last summer I visited my sister in Los Angeles for a week of shopping, going to the beach and dining out, writes Donna M. Savage of Framingham, Massachusetts. My favorite meal of the trip was at the Four Seasons in Beverly Hills. I had an Indian-style chicken salad that was wonderfully spicy and flavorful. I'd love to try the recipe at home and was hoping that you could get it for me. Ingredients:
1/4 cup sherry wine vinegar |
3 tablespoons dijon mustard |
1 1/2 tablespoons ground cumin |
1 tablespoon curry powder |
1/2 cup olive oil |
1 cup plain yogurt |
2 tablespoons garam masala |
2 teaspoons fresh lemon juice |
4 large skinless boneless chicken breast halves (about 2 pounds) |
4 cups (lightly packed) chopped romaine lettuce |
4 cups (lightly packed) mixed baby greens |
1/2 red onion, thinly sliced |
4 fresh mint sprigs |
mango raita |
4 lime wedges |
Directions:
1. For dressing: Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.)
2. For salad: Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add chicken breasts; toss to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally.
3. Prepare barbecue (medium heat). Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken. Serve with lime wedges.
4. * A spice mixture available at Indian markets and many supermarkets. To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.
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