Grilled Chicken N Pasta Salad with White pea sprouts, Cherry tomatoes, Green Papaya, Lemon grass, Green mango, Cashew nut and three herbs in Lime vinaigrette- Thai-Italian Salad
It is spring now n and I’m back home to see the summer approaching, in the last 2 months the earth has traveled around 250 million kilometers through deep space, coming close to the sun n warming up the soil, melting the ice in the northern hemisphere, bringing the season of transition-the spring. And the mango trees reflect that story, I see the mango trees have blossomed, producing tiny little green dots which will turn into delicious mangoes in the coming 4 months and I smell summer. Here in Kolkata spring is short lived, it didn’t get much cold this year, spring is soon melting into summer and it’s time for the new produce-mangoes are only one of them.
I am a person who loves salads, so this week I translated this salad in my plate as it was hanging in my mind, it has bold flavors of Thailand mixing with Italian Pasta, making a brand new palate of flavors in my mouth. The salad brings together the flavors of grilled chicken, cherry tomatoes, basil, flat-leaf parsley, coriander leaves, lemon grass, red chili, garlic, lime, red onion, cashew nuts, sprouted white peas- so many ingredients together and it is a healthy plate filled with amazing bites.
The good thing about eating salads is the freshness and the different little taste explosions on the tongue at every single bite which is so much fun…unity in diversity! Did I say that right? Ha-ha. One important thing before making salads is washing some of the leafy greens well under running water, washing away the dirt, because we are eating it raw it is good to take extra care of washing the vegetables.
Fresh lime provides the citrus notes in this salad, so in the vinaigrette I used lime with extra virgin olive oil, if you have lemon use that, you can also replace the olive oil with flavorless oil like soybean oil. The green mango is sour and it gives us that sour fresh bite with that amazing mango flavor, you know what goes really well with green mango, pink rock salt! As for the cashew nuts they add that subtle sweetness in the bites, if you want to add peanuts or almonds-go for it.
The grilled chicken has simple flavors in it, I marinated the chicken breast with garlic, ginger, red chili, yogurt with turmeric n cumin powder and that’s all, one hour is good enough for the marinating, then simple grill them in the oven.
The green papaya adds a very subtle touch to the salad, it is finely shredded, then lightly pounded in the mortar n pestle with the garlic n red chili just to slightly bruise it, it reminds me of the Thai green papaya salad, I would say if you have fish sauce in your pantry, try adding a little bit of that in the salad, though I didn’t do it but you can always.
The salad has three herbs in it-the coriander leaves, the basil and the flat-leaf parsley, and they bring a whole new fresh dimension to this salad, I have used more basil and coriander than parsley.
So now I will take you to the recipe so you can make it.
For The Recipe: You will need
Great you made it; plunge a fork and go for the biggest possible bite without choking….now tell me isn’t it something so refreshing and something brand new. I felt the same and as it is so healthy and great balance of protein, carb n fat, you should include salads like this more often in your diet, share it with people who love salad and who loves trying brand new food. Till then I will say bon appétit.