Masala Chicken Salad with Grapes

RH Staff

Yield: 12 entree salads.

12 cups young spinach
12 cups crunchy mixed greens
3 lb. grilled chicken breast, cut into strips
3 cups cooked, drained chickpeas (garbanzo beans)
2 lb. red California seedless grapes
1 1⁄2 lb. (6 cups) diced English cucumber
1⁄2 cup chopped fresh mint
1⁄2 cup sliced green onions
1 quart Mango Masala dressing
2 lb. toasted naan strips
Toasted Naan Strips:
8 plain or garlic naan, cut into uneven, bite-sized strips (about 2 lb.)
1⁄2 cup vegetable oil
2 tsp. mild curry powder
2 tsp. paprika
to taste, salt and pepper
Mango Masala Dressing (yields 1 quart):
1⁄2 cup mango juice
1⁄4 cup lime juice
1⁄4 cup chopped fresh ginger
4 cloves garlic, chopped
2 Tbsp. sugar
1 Tbsp. mild curry powder
1 Tbsp. garam masala
11⁄2 tsp. salt
1⁄4 tsp. red chili flakes
2 cups plain yogurt
1 cup vegetable oil

For toasted naan strips: Preheat oven to 325°F. Place naan strips in a large bowl. in small bowl, mix together oil, curry powder and paprika. Drizzle seasoned oil in thin stream over naan strips and toss to thoroughly coat. Spread bread in single layer on sheet pan and bake for 16-18 minutes, turning every 5 minutes until golden and crunchy. Cool. Store in airtight container for up to 3 days.

For Mango Masala dressing: in blender or food processor, puree together mango juice, lime juice, ginger, garlic, sugar, curry powder, garam masala, salt and chili flakes. Stir in yogurt, then gradually add 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 remaining chicken and naan strips, chopped mint and green onions. Serve immediately with additional dressing served alongside.

CALIFORNIA TABLE GRAPE COMMISION