Taj mahal salad
Indulge in the exotic flavors of a Taj Mahal Salad, combining fresh greens, aromatic spices, and a light dressing for a culinary journey in every bite.
Ingredients:
- 4 cups cooked brown or white basmati rice, cooled
- 2 boneless/skinless chicken breasts, cooked and cooled
- 1 1/2 cups canola oil-based mayo
- zest and juice of one Meyer lemon or any organic lemon
- 3 tablespoons mild curry powder
- 1 teaspoon cumin
- 1/4 cup mango chutney
- 2 celery stalks, chopped
- 1 cup seedless green grapes, cut into halves
- 4 scallions, chopped, white and light green portions
- 1/2 cup whole cashews, toasted
- kosher salt and ground black pepper
Instructions:
- Toast the cashews in a small pan and then remove from heat.
- Mix cooked rice with mayonnaise, lemon peel, and lemon juice in a large bowl.
- Tear the chicken into small pieces and mix it into the rice combination.
- Incorporate the curry, ground cumin, and chutney into the mixture. Blend thoroughly. Include the celery, grapes, and green onions.
- Season with salt and pepper according to your taste. Refrigerate the salad for a minimum of 4 hours. Taste the dish for seasoning. Crush the cashews.
- Present the salad over fresh salad greens. Sprinkle some crushed cashews on each serving.
Summary:
- Calories: 6570 kcal
- Fat: 321 g
- Protein: 195 g
- Carbs: 721 g
- Potassium: 4234 mg
- Magnesium: 645 mg