Here are a few salad recipes that will quench your palate and keep you fit too.
After the dull winter, summer is finally setting in. Therefore, we need to get ready for those beach vacations. But the hardest part is to get your body in shape for the sun and turf. After a month of indulging oneself with decadent treats, your beach body is a just a bowl away. And salads are a great away to ensure that you look like a diva in your two-piece.
Salads in the summer is a one-stop meal that will leave you looking fabulous. But, if the first reaction to a salad is boring, then it doesn’t have to be. Salads are great for boosting your body and also your taste buds. All you have to do is experiment with ingredients, textures, dressings, and toppings. Playing around with these components ensures that you taste something new in every bite. Here are a few recipes that you can try out this summer.
Crunchy chicken salad with fresh summer veggies and chilli mayo
FOR BREADING MIX
l Refined Flour 70 Gms
l Cornflour 30 Gms
l Salt To Taste
l Chilli Flakes 5 Gms
l Parsley (Chopped) 5 Gms
l Crushed Black Pepper 5 Gms
l Chicken Breast 80gms
l Dijon Mustard 25 Gms
l Garlic Chopped 15 Gms
l Salt To Taste
l 0il 25 Ml
l Eggless Mayonnaise 45 Gms
l Peri Peri Powder 20 Gms
l Tabasco Sauce 20 Ml
l Kashmiri Chilli Powder 15 Gms
l Castor Sugar To Taste
l Lemon Juice 10 Ml
l Iceberg Lettuce
l Curly Endives
l Cherry Tomato
l Carrot Julienne
l Bell Pepper Julienne
l Roasted Garlic Flakes
l Lemon Wedge
Method Of Preparation
l Add dry ingredients and mix all the seasonings in a mixing bowl .
l Keep it aside.
l Pat the chicken breast dry with a dry cloth. Slice it evenly in the centre and make it into two halves.
l Marinate the chicken with oil, dijon mustard, copped garlic and salt.
l Set the deep fryer’s temperature at 150 degree celsius. Prepare an egg wash with milk and eggs. Dip in the marinated chicken and roll it in the breading mix evenly. Dust off the excess flour.
l Deep fry the chicken until golden brown on a medium heat and keep it aside.
l In a mixing bowl, add iceberg lettuce, curly endives, cherry tomatoes and peppers.
l Add the dressing to the edges of your bowl. Give it a gentle toss with your fingers.
l Serve it in a salad bowl, cut the fried chicken into thin strips and decorate it well on top of the salad.
l Garnish with black olives And roasted garlic flakes. You can accompany the salad with grilled sundried tomato focaccia.
– Recipe by Chef Jinnu.
Thai Mango Salad with Peanut Dressing
Thai mango salad
l One head lettuce, chopped
l 1 red bell pepper, thinly sliced
l 3 ripe mangos, diced
l ½ cup thinly sliced green onion
l 1 cup chopped roasted peanuts
l ¼ cup chopped fresh cilantro
l 1 medium jalapeño, seeds removed, finely chopped
l ¼ cup creamy peanut butter
l ¼ cup lime juice (about 2 to 3 limes)
l 1 tablespoon soy sauce
l 1 tablespoon apple cider vinegar
l 1 tablespoon honey
l 1 teaspoon sesame oil
l 2 cloves garlic, pressed or minced
l Pinch of red pepper flakes
l Combine all of the salad ingredients in a large serving bowl and toss.
l To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
l When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
– Recipe by Chef Vibhav Verma