Parisian Mumbai Salad

Earlier this week, I shared my delightful cooking experience at Le Cordon Bleu in Los Angeles and as promised, I’m highlighting the French and Indian fusion recipe we made, Parisian Mumbai Salad for this week’s #FoodieFriday.   

I’m thrilled to have the opportunity to share this recipe, inspired by the film THE HUNDRED FOOT JOURNEY direct from Le Cordon Bleu.  If you are not in the mood for salad, the chicken will be a divine addition to your barbecue spread.

Parisian Mumbai Salad 

Chicken Marinade Ingredients: 
1 cup plain yogurt
1 tsp ginger, freshly grated
1 tsp garlic, minced
1 tsp ground cardamom
1 T curry powder
2 (6 oz.) skinless, boneless chicken breasts
2 tsp salt
2 tsp pepper

Salad ingredients: 
4 oz. mixed greens
1 mango, julienned
1 apple, with skin, julienned

Vinaigrette ingredients: 
2 T salad oil
1 tsp red wine vinegar
1/4 tsp Dijon mustard
salt and pepper to taste

Naan Bread ingredients: 
1 piece Naan bread (cute into cubes)
1/2 oz. salad oil
salt and pepper to taste

Curried Walnuts ingredients:
1 oz. grape seed oil
2 tsp granulated sugar
1/2 tsp curry powder
2 oz. walnuts

Directions 

1. In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt, and pepper.

2. Add the sliced chicken pieces and marinate for 45 minutes. Set aside.

3. Julienne (2″ x 1/4 x 1/4 in.) mango and apple. Set aside.

4. Proceed making the vinaigrette; in a bowl mix Dijon mustard and red wine vinegar together. Add salt and pepper.

5. Slowly incorporate the salad oil while continuously whisking. Set aside.

6. Take the bread, then cut it into 3/4 inch cubes or bite sized pieces, then drizzle with salad oil.
Season with salt and pepper.

7. Bake bread cubes in the oven at 375 degrees Fahrenheit for 8–10 minutes. Halfway through cooking check the bread and toss it around to give it an even coating then place it back in the oven until golden brown.

8. While waiting for the bread, toss the walnuts into the grape seed oil, along with sugar and curry powder. Set aside.

9. Get the chicken, then grill it until the meat is white and not translucent. To create crisscross grill marks, grill the chicken following a 10 o’clock to 2 o’clock pattern. When chicken is fully cooked, remove from grill and slice into thin strips.

Assemble the salad.  Begin with a base of julienned mango.  Pile a mound of salad greens on top and then add all remaining ingredients in a decorative pattern.  Optionally, toss all ingredients together in a large salad bowl and serve salad with tongs buffet-style.

If you missed our previous #FoodieFriday recipe shares, you’ll find them here:

Quiche Lorraine https://ruralmom.com/2014/06/quiche-lorraine-recipe-100footjourney.html
Omelette Aux Fine Herbes https://ruralmom.com/2014/06/omelette-aux-fine-herbes-recipe.html
Beef Bourguinon a la Hassan https://ruralmom.com/2014/05/beef-bourguinon-a-la-Hassan-Recipe.html
Gratin dauphinois https://ruralmom.com/2014/06/gratin-dauphinois-recipe-100footjourney.html
Picnic Dishes: Curry Hot Dog & More https://ruralmom.com/2014/07/picnic-dishes-currie-hot-dog-more.html
Madeleines https://ruralmom.com/2014/07/madeleines-recipe-foodiefriday.html

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Yum

Parisian Mumbai Salad

Ingredients

• Chicken Marinade Ingredients:
• 1 cup plain yogurt
• 1 tsp ginger, freshly grated
• 1 tsp garlic, minced
• 1 tsp ground cardamom
• 1 T curry powder
• 2 (6 oz.) skinless, boneless chicken breasts
• 2 tsp salt
• 2 tsp pepper
• Salad ingredients:
• 4 oz. mixed greens
• 1 mango, julienned
• 1 apple, with skin, julienned
• Vinaigrette ingredients:
• 2 T salad oil
• 1 tsp red wine vinegar
• 1/4 tsp Dijon mustard
• salt and pepper to taste
• Naan Bread ingredients:
• 1 piece Naan bread (cute into cubes)
• 1/2 oz. salad oil
• salt and pepper to taste
• Curried Walnuts ingredients:
• 1 oz. grape seed oil
• 2 tsp granulated sugar
• 1/2 tsp curry powder
• 2 oz. walnuts

Instructions

1. In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt, and pepper.
2. Add the sliced chicken pieces and marinate for 45 minutes. Set aside.
3. Julienne (2″ x 1/4 x 1/4 in.) mango and apple. Set aside.
4. Proceed making the vinaigrette; in a bowl mix Dijon mustard and red wine vinegar together. Add salt and pepper.
5. Slowly incorporate the salad oil while continuously whisking. Set aside.
6. Take the bread, then cut it into 3/4 inch cubes or bite sized pieces, then drizzle with salad oil.
7. Season with salt and pepper.7. Bake bread cubes in the oven at 375 degrees Fahrenheit for 8–10 minutes. Halfway through cooking check the bread and toss it around to give it an even coating then place it back in the oven until golden brown.
8. While waiting for the bread, toss the walnuts into the grape seed oil, along with sugar and curry powder. Set aside.
9. Get the chicken, then grill it until the meat is white and not translucent. To create crisscross grill marks, grill the chicken following a 10 o’clock to 2 o’clock pattern. When chicken is fully cooked, remove from grill and slice into thin strips.
10. Assemble the salad. Begin with a base of julienned mango. Pile a mound of salad greens on top and then add all remaining ingredients in a decorative pattern. Optionally, toss all ingredients together in a large salad bowl and serve salad with tongs buffet-style.

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