Parisian Mumbai Salad Recipe ~ Inspired by my #100footjourneyevent

With my recent trip to LA and a private cooking lesson at the Le Cordon Bleu, I had the chance to create and taste this amazing dish – Parisian Mumbai Salad. Inspired by the new movie “The Hundred Foot Journey”, this recipe infuses French and Indian cuisines into one tasty dish!  Hope you have the chance to make and enjoy!

Ingredients:

Chicken Marinade:

• 1 cup plain yogurt
• 1 tsp. ginger, freshly grated
• 1 tsp. garlic, minced
• 1 tsp. ground cardamom
• 1 tbsp. curry powder
• 2-6oz. skinless, boneless chicken breasts
• 2 tsp. salt
• 2 tsp. pepper

Salad:

• 4 oz. mixed greens
• 1 mango, julienned
• 1 apple, with skin, julienned

Vinaigrette dressing:

• 2 tbsp. salad oil
• 1 tsp. red wine vinegar
• 1/4 tsp. Dijon mustard
• salt and pepper to taste

Naan Bread Croutons:

• 1 piece Naan bread , torn into 1-inch squares
• 1/2 oz. salad oil
• salt and pepper to taste

Curried Walnuts:

• 1 oz. grape seed oil
• 1 tsp. granulated sugar
• 1/ tsp. curry powder
• 2 oz. walnuts

Cooking and preparing 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″) mango and apple pieces; set aside.

4. Proceed in making the vinaigrette.  In a bowl, mix Dijon mustard and red wine vinegar together, adding salt and pepper to personal flavor.

5. Slowly incorporate the salad oil whole continuously whisking. Once dressing is complete, add to your salad greens mix, set aside.

6. Take the Naan bread and then tear into 1″ cubes (or bite sized pieced.  Then drizzle with salad oil and season with salt and pepper.

7. Bake Naan in the oven at 375 degrees F 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 with sugar and curry powder; set aside.

9. Get the chicken, then grill it until the meat is white and not translucent. To create a criss-cross grill mark, grill the chicken following a 10 o’clock – 2 o’clock pattern.

10. Once the chicken is fully cooked, you can prepare you dish adding sliced mango pieces as your base, salad greens atop the mango, top this with chicken, croutons and pecans.  To finalize the dish, dress with the Julienne’d apple and mango slices.  Enjoy!

Disclosure:  This recipe was provided by the chefs at Le Cordon Bleu Cooking School in Los Angeles, CA.

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