YIELD: 12 SERVINGS
MANGO MASALA DRESSING:½ cup mango juice
¼ cup lime juice
¼ cup chopped fresh ginger
4 cloves garlic, chopped
2 Tbsps. sugar
1 Tbsp. mild curry powder
1 Tbsp. garam masala
1½ tsps. salt
¼ tsp. red chili flakes
2 cups plain yogurt
1 cup vegetable oil
NAAN STRIPS:8 pieces naan, plain or garlic, cut into uneven, bite-sized strips (about 2 lbs.)
½ cup vegetable oil
2 tsps. mild curry powder
2 tsps. paprika to taste salt and pepper
SALAD:12 cups baby spinach
12 cups mixed greens
3 cups chickpeas (garbanzo beans), cooked and drained
2 lbs. red seedless grapes
1½ lbs. English cucumber, diced
3 lbs. grilled chicken breast, cut into strips
½ cup chopped fresh mint
½ cup sliced green onions
1. For the 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 1 week. Stir or shake well before serving.
2. For the naan strips: Preheat oven to 325°F. Place the naan strips in a large bowl. In a small bowl, mix together the oil, curry powder and paprika. Drizzle the seasoned oil in a thin stream over the naan strips and toss to thoroughly coat. Spread the naan in a single layer on a sheet pan and bake for 16-18 minutes, turning every 5 minutes until golden and crunchy. Cool and store in an airtight container for up to 3 days.
3. For the salad: Toss together the spinach and mixed greens, chickpeas, grapes, cucumbers, half the chicken, and half the naan strips with enough dressing to moisten. Arrange salad on individual plates and top with remaining chicken and naan strips, chopped mint and green onions. Serve immediately with additional dressing alongside.
Recipe and photo from California Table Grape Commission.