Bombay Chicken Salad

Photo by Jacob D.
Adapted from familycircle.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from familycircle.com

Ingredients

  • Salad

  • 1 1/2

    teaspoons curry powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon sugar

  • 1/4

    teaspoon ground cumin

  • 1/8

    teaspoon black pepper

  • 1

    pound boneless, skinless chickwn breasts, pounded to an even thickness

  • 1

    cup pearl couscous

  • 1

    mango, peeled, pitted and diced

  • 1/2

    cup golden raisins

  • 3

    scallions, trimmed and sliced

  • 1/4

    cup sliced almonds, toasted

  • Dressing

  • 2

    tablespoons lemon juice

  • 1

    teaspoon honey

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon curry powder

  • 1/8

    teaspoon black pepper

  • 3

    tablespoons olive oil

Directions

In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

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