Fried Chicken Salad

This vibrant Fried Chicken Salad brings together the best of Indian flavors and fresh salad textures. Crispy fried chicken pieces are tossed in a luscious dressing made from mango chutney, orange juice, red chilli, and garlic, creating a perfect balance of sweet, tangy, and spicy notes. The base is hearty and nutritious, featuring a mix of warm, spiced chickpeas and lentils sauted with onion, celery, and curry paste. Its a satisfying, protein-packed meal that feels indulgent yet wholesome. Perfect for a quick weeknight dinner or a light lunch, this dish offers bold aromatics and a delightful crunch from the vegetables. Serve it over fresh greens or enjoy the warm lentil mixture as a standalone bowl. Its a recipe that transforms simple pantry staples into a restaurant-quality experience, bringing home-style comfort and exotic flair to your table.

Cooking Method: Frying, Stewing

Cuisine: Indian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 640.8

Dietary: Gluten-free

Description

This vibrant Fried Chicken Salad brings together the best of Indian flavors and fresh salad textures. Crispy fried chicken pieces are tossed in a luscious dressing made from mango chutney, orange juice, red chilli, and garlic, creating a perfect balance of sweet, tangy, and spicy notes. The base is hearty and nutritious, featuring a mix of warm, spiced chickpeas and lentils sauted with onion, celery, and curry paste. Its a satisfying, protein-packed meal that feels indulgent yet wholesome. Perfect for a quick weeknight dinner or a light lunch, this dish offers bold aromatics and a delightful crunch from the vegetables. Serve it over fresh greens or enjoy the warm lentil mixture as a standalone bowl. Its a recipe that transforms simple pantry staples into a restaurant-quality experience, bringing home-style comfort and exotic flair to your table.

Ingredients

1 Red chilli, chopped
1 Garlic clove, crushed
100 Ml chicken stock
50 Ml orange juice
2 Tbsp mango chutney
500 G chicken breast, cut into bite-sized pieces
3 Tbsp olive oil
1 Large onion, chopped
3 Sticks celery, chopped
250 G Quorn pieces (or tofu)
1 Tbsp medium curry paste
400 G can chopped tomatoes
400 G can chickpeas, drained
400 G can lentils, drained
1 Head of mixed salad leaves

Directions

1
Prepare the salad base by washing and drying the mixed salad leaves; set aside in a large serving bowl.
2
Heat 2 tablespoons of olive oil in a large frying pan or wok over medium-high heat.
3
Add the chicken pieces to the pan and fry until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
4
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and celery, cooking over medium heat for 5 minutes until softened.
5
Stir in the curry paste and cook for 1 minute until fragrant.
6
Add the Quorn pieces (or tofu) to the pan and cook for another 5 minutes until lightly golden.
7
Pour in the chopped tomatoes, drained chickpeas, drained lentils, chicken stock, and orange juice.
8
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until the sauce has thickened and the flavors have melded.
9
While the lentil mixture simmers, return the fried chicken to the pan with the chopped red chilli and crushed garlic.
10
Stir in the mango chutney and toss the chicken gently to coat it in the spicy-sweet dressing, cooking for 2 minutes.
11
Spoon the warm lentil and chickpea mixture over the salad leaves in bowls.
12
Top with the chutney-glazed chicken pieces and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 640.8kcal

% Daily Value *
Total Fat 30.1g47%
Saturated Fat 4.7g24%
Cholesterol 22.2mg8%
Sodium 536.0mg23%
Total Carbohydrate 79.9g27%
Dietary Fiber 11.5g46%
Sugars 42.0g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, use vegetable stock instead of chicken stock and omit the chicken, increasing the Quorn or tofu quantity.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh, but the lentil mixture can be reheated separately.

Adjust the heat level by adding more or less red chilli depending on your preference.

Serve with warm naan breads or rice for a more filling meal.

Keywords: chicken, salad, indian, chutney, chickpeas, lentils, curry, spicy, healthy, weeknight, dinner, crispy, mango, orange, garlic, onion, celery, protein, bowl, gluten-free

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-10/