Ingredients
Chicken Marinade
- 1 cup plain yogurt
- 1 tsp ginger freshly grated
- 1 tsp garlic minced
- 1 tsp ground cardamom
- 1 T curry powder
- 2 6 oz boneless skinless chicken breasts (cut into 1/3 strips)
- 2 tsp salt
- 2 tsp pepper
Salad
- 4 oz mixed green
- 1 mango julienned
- 1 apple w/skin, julienned
Vinaigrette
- 2 T salad oil
- 1 tsp red wine vinegar
- ¼ tsp dijon mustard
- salt and pepper to taste
Naan Bread
- 1 pc Naan bread cut into cubes
- ½ oz salad oil
- salt and pepper to taste
Curried walnuts
- 1 oz grape seed oil
- 2 tsp granulated sugar
- ½ tsp curry powder
- 2 oz walnuts
Instructions
- In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt and pepper.
- Add the sliced chicken pieces and marinate for 45 minutes. Set aside.
- Julienne the mango and apple. Set aside.
- Proceed the vinaigrette. In a bowl, mix Dijon mustand and red wine vinegar together. Add salt and pepper.
- Slowly incorporate the salad oil while continously whisking. Set aside.
- Take the bread and cut it into 3/4 inch cubes. Drizzle with salad oil, then season with salt and pepper.
- Bake it in the oven at 375 degrees for 8-10 minutes.
- While waiting for the bread, toss the walnuts into the grape seed oil with sugar and curry powder. Set aside.
- Get the chicken and then grill it.