Ingredients & Directions | Salad:
12 C.
12 C.
3 lbs.
3 C.
2 lbs.
1 1/2 lbs.
1/2 C.
1/2 C.
1 quart
2 lbs.
Toasted Naan Strips:
8
1/2 C.
2 tsp.
2 tps.
To taste
Mango Masala Dressing
Yield: 1 quart
1/2 C.
1/4 C.
1/4 C.
4 cloves
2 Tbsp.
1 Tbsp.
1 Tbsp.
1 1/2 tsp.
1/4 tsp.
2 C.
1 C.
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Young spinach
Crunchy mixed greens
Grilled chicken breast, cut into strips
Cooked, drained chickpeas (garbanzo beans)
Red California seedless grapes
(6 cups) diced English cucumber
Chopped fresh mint
Sliced green onions
Mango Masala dressing
Toasted naan strips
Plain or garlic naan cut into uneven, bite sized strips (about 2 lbs.)
Vegetable oil
Mild curry powder
Paprika
Salt and pepper
Mango juice
Lime juice
Chopped fresh ginger
Garlic, chopped
Sugar
Mild curry powder
Garam masala
Salt
Red chili flakes
Plain yogurt
Vegetable oil
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For Toasted Naan Strips:
- Preheat the oven to 325 F.
- Place the naan strips in a large bowl.
- In a small bowl, mix together the oil, curry powder, paprika, salt and pepper. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat.
- 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. Cool. Store in an airtight container for up to 3 days.
For 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. Keep refrigerated for up to one week. Stir or shake well before serving.
For Service: - Toss together the greens, chickpeas, grapes, cucumber, half the chicken and half the naan strips with enough dressing to moisten.
- Arrange salad on individual plates and top with the remaining chicken and naan strips, chopped mint and green onions. Serve immediately with additional dressing served alongside.
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