Warm Garam Masala Chicken Salad With Naan Croutons Recipe

Name: Warm Garam Masala Chicken Salad With Naan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 1/2 teaspoons garam masala, such as The Spice Hunter's garam masala blend, divided, plus more to taste; 1 piece day-old naan bread (about 3 ounces), torn into bite-size pieces; 1 1/2 cups shredded chicken; 1 1/2 cups cooked chickpeas; 1/4 cup finely chopped cilantro or flat-leaf parsley; 1/2 cup red grapes, halved; 1 to 1 1/2 cups loosely packed baby spinach, roughly chopped or torn; For the lemony vinaigrette; 2 tablespoons lemon juice (from 1 lemon); Kosher salt and freshly ground black pepper, to taste; 1/4 cup extra-virgin olive oil

Servings: persons

For the salad
2 1/2 teaspoons garam masala, such as The Spice Hunter's garam masala blend, divided, plus more to taste
1 piece day-old naan bread (about 3 ounces), torn into bite-size pieces
1 1/2 cups shredded chicken
1 1/2 cups cooked chickpeas
1/4 cup finely chopped cilantro or flat-leaf parsley
1/2 cup red grapes, halved
1 to 1 1/2 cups loosely packed baby spinach, roughly chopped or torn
For the lemony vinaigrette
2 tablespoons lemon juice (from 1 lemon)
Kosher salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

1
To make the lemony vinaigrette: In a small bowl, whisk the lemon juice with a few pinches of salt and pepper. While whisking, drizzle in the olive oil and keep whisking until emulsified. Adjust the seasoning and acidity to taste. (Alternatively, put all the ingredients in a small jar, put the lid on, and shake until emulsified.)
2
In a large, nonstick skillet over medium heat, add 2 tablespoons vinaigrette and 1/2 teaspoon garam masala, stirring to dissolve. Add the torn naan, stirring to evenly coat with the vinaigrette and garam masala, and cook for 3 to 5 minutes, or until crisp. Transfer croutons to a plate and wipe out (or rinse) the skillet.
3
Return the skillet to medium heat and add 3 tablespoons vinaigrette and the remaining 2 teaspoons garam masala, stirring to dissolve. Add the chicken, chickpeas, and cilantro (or parsley) to the pan. Cook for about 3 to 5 minutes, stirring often, or until the chicken and chickpeas are warmed through; turn down the heat if the garam masala starts to burn. Taste and add salt and more garam masala, if desired. Remove skillet from heat. Let cool for a few minutes, then toss in the grapes, spinach, and a little more vinaigrette, if desired.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the salad, 2 1/2 teaspoons garam masala, such as The Spice Hunter's garam masala blend, divided, plus more to taste, 1 piece day-old naan bread (about 3 ounces), torn into bite-size pieces, 1 1/2 cups shredded chicken, and more.

Yes, Warm Garam Masala Chicken Salad With Naan Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Garam Masala Chicken Salad With Naan Croutons

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