I get so excited when people, who try my recipes, tell me how much their families enjoy them. I get very emotional when I learn that Cucee inspires my readers to cook more and to cook healthy. What a rewarding feeling it is to hear a friend enthusiastically share a story of how she made my Quinoa “Mac and Cheese” and Moroccan Red Lentil-Bean Stew for her neighbor’s housewarming and came home with requests for both recipes. Stories like these inspire me to keep searching for new recipes, photographing the cooking process, and sharing the final result with you.
Today’s recipe has already earned itself a reputation. Everyone who tried it agree that it is the best Cucee recipe so far (an award previously held by the Moroccan Red Lentil-Bean Stew). Layers of complimentary flavors make this salad special and unique. The flavors of sweetness in the grapes, saltiness in the soy sauce, tartness in the lemon juice, and the spiciness in the curry create perfect balance and add complexity to an otherwise simple grilled chicken dish. The rainbow of colors turn this salad into a presentation masterpiece that can dress up any dinner table.Chopping all the fruits and vegetables takes a little bit of time but you can always make most of the salad in advance and toss it with the greens just before serving. However, make sure to use the freshest Curry that will hold up its flavor until the following day.
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry
Adapted from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Salad ingredients:
- 4 large boneless chicken breasts (you can also use boneless thigh meat)
- Olive Oil for rubbing chicken breasts
- Good commercial bottle of teriyaki sauce
- 2 large ripe but firm mangoes, peeled and chopped in bite-size pieces
- 1 large bunch of arugula, washed, dried, and torn in bite-size pieces (optional)
- A few large handfuls of spinach, washed, dried, and torn in bite-size pieces
- 15-20 seedless green grapes, cut in half
- 1/2 large sweet red pepper, chopped in bite-size pieces
- 1/4 medium red onion, diced
- 1/2 cup chopped cilantro
- 1/2 cup spiced pecans, halved or almonds
- Sea salt and coarsely ground black pepper to taste
Dressing ingredients:
- 1 3/4 tablespoons mild curry powder
- 2/3 cup oil (1/3 extra virgin olive oil; 1/3 canola or other vegetable oil)
- 5 tablespoons rice vinegar (preferably Marukan)
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons garlic, finely minced
- Sea salt and coarsely ground black pepper to taste
Dressing directions:
- In a small bowl combine all dressing ingredients except oils.
- Using a hand blender or whisk, pour the oil in a thin stream beating constantly until an emulsion is formed.
- Taste and adjust seasonings. Put aside until needed.
Salad directions:
- Marinate chicken breasts in Teriyaki sauce for at least a few hours or over-night.
- Grill chicken over a low-medium fire until just barely done, basting with the teriyaki sauce the last 6-10 minutes of grilling. Do not overcook – overcooking means chewy and dry.
- Remove chicken from grill – any traces of pink will disappear as the residual heat will continue to cook the chicken as it sits.
- When cool enough to handle, cut or shred the chicken into generous size pieces. Set aside.
- Add remaining salad items to a large bowl, toss with desired amount of dressing (there will be dressing left over).
- Taste for seasoning.
- Top with chicken and spiced nuts.
Note
If cutting mangos is not your forte, watch this video tutorial by a well-known chef, Allan Susser, the author of “The Great Mango Book” or invest in a mango splitting tool.
Wine Pairing
Curry needs a wine to complement it, not to compete with it. A fruity and light Parducci Small Lot Blend Chardonnay Mendocino County beautifully balances the presence of bold flavors with lush texture.
I love the pictures!!! This dish looks so refreshing, like a reminder of summer. I will be making it tonight for dinner :)
Thank you !!!!! Looks so good !!!!