Bombay Salad Recipes

BOMBAY CHICKEN SALAD RECIPE - (4.6/5)

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.

BOMBAY SALAD

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.

BULLOCKS TEA ROOM, THE BOMBAY SALAD

Steps:

• To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
• Turn dressing into a bowl, add the poppy seeds and mix.
• Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
• Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
• Serve the salad with the poppy seed dressing on the side.

KING'S INN BOMBAY SALAD DRESSING - COPYCAT

Steps:

• Blend all ingredients together in a blender until smooth.
• Enjoy!