Chicken Salad is everyone's favorite. So today, we are sharing a recipe for a delicious Chicken Salad. Made with our Tandoori Marinade, this somewhat spicy chicken salad along with veggies and orange is a sure winner at your July 4th cookout (the leftovers are tastier).
I was introduced to zucchini when I moved to the United States in the year 2000. I was amazed at the versatility of this cucumber-like vegetable. This vegetable has been a part of my diet ever since. Especially helping me with weight loss when I replace rice with zucchini. The only thing that I am not a big fan of is using zucchini pasta. Something feels so wrong about it.
My Curried Chicken Salad is derived from England's famous Coronation Chicken recipe. Curried Chicken Salad is popular during the summer season. It is a simple salad that is enhanced with the use of curry powder, which is an Indian spice blend. You will find many variations of this recipe, and this one is mine! I hope you enjoy this recipe. Serves: 4 Ingredients Poaching Chicken: 1 lb chicken breast, boneless and skinless 1 cinnamon stick, broken into two pieces 2 bay leaves 6-7 black peppercorns 4-5 cloves 2-inch piece of fresh ginger, peeled and grated 1 Tablespoon sea salt For the Salad: 2-inch piece of fresh ginger, peeled and grated 3 Tablespoons Rupen's Mango Chutney 1/2 cup diced mango...
Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...
Serves: 4 Ingredients
4 Tablespoons olive oil, good quality
2 Tablespoons lemon juice, freshly squeezed
1 teaspoon sea salt
1 teaspoon black pepper, freshly squeezed
1/2 cup freshly chopped cilantro
1 cup whole milk plain Greek yogurt
2 Tablespoons mint, chopped
2 cups cherry tomatoes, each tomato cut in half
2 cups peeled, diced English cucumber
Instructions In a medium-size mixing bowl, add oil, lemon juice, salt, pepper, cilantro, and yogurt. Mix.
Add mint, tomatoes, and cucumber. Toss. Serve.
Note: If you are serving this salad after a few hours, then do not mix in the vegetables until you are ready to serve. Salt will make vegetables ooze their liquid, so it is better to add the vegetables right before serving.
