Bombay Chicken Salad Recipe 465

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BOMBAY SALAD



Bombay Salad image

Make and share this Bombay Salad recipe from Food.com.

Provided by LoriInIndiana

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Steps:

  • Combine sour cream, chutney, curry and lime juice. Mix well.
  • In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
  • Cover and chill chicken mixture and remaining dressing.
  • To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
  • Stir coconut and almonds into chicken mixture.
  • Spoon mixture into center of bowl or platter.
  • Arrange melon slices around chicken mixture.
  • Serve remaining dressing on the side.

BOMBAY CHICKEN



Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

  • In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

CURRIED CHICKEN SALAD BOMBAY



Curried Chicken Salad Bombay image

Make and share this Curried Chicken Salad Bombay recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup slivered almonds
1/2 cup heavy cream
1 ripe banana
3 tablespoons lemon juice
1/2 cup mayonnaise
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, diced
2 cups seedless grapes
boston lettuce or 1 leaf lettuce

Steps:

  • Toast almonds.
  • In a chilled bowl, whisk cream to stiff peaks.
  • In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
  • Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.

Nutrition Facts : Calories 690.7, Fat 43.8, SaturatedFat 11.9, Cholesterol 153.4, Sodium 473.2, Carbohydrate 35.6, Fiber 5.1, Sugar 18.6, Protein 42.7

BOMBAY CHICKEN SALAD RECIPE - (4.6/5)



Bombay Chicken Salad Recipe - (4.6/5) image

Provided by B1gJ4k3

Number Of Ingredients 19

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

Steps:

  • 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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