WINE & FOOD AFFAIR RECIPES

Salads

Chaat Salad (Indian-Style Chicken Salad)

La Crema Russian Estate

3575 Slusser Road
Windsor, CA 95492
lacrema.com

I am always amazed at the skillful use of spices in Indian cuisine. Here is a spin-off of a chaat salad. If you can find a real chaat spice blend, substitute it for the garam masala. Enjoy this dish with the La Crema Pinot Noir from Russian River Valley. Its vibrant fruit, subtle hints of spice and balanced acidity perfectly complement this warm-weather salad.

Ingredients:
  • 1 whole roasted chicken, meat removed and shredded
  • 1/2 cup sliced cucumbers (1/4-inch strips)
  • 1/2 cup julienned red onions
  • 1 tablespoon kosher salt, plus more, to taste
  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/4 tablespoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1 pinch cardamom
  • 1 orange, zested and juiced
  • 1 lime, juiced
  • 1 garlic clove, crushed
  • 1/2 cup plain yogurt
  • 3 tablespoons pomegranate molasses
  • 1 cup loosely packed fresh spinach
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup cashews, crushed

Directions:

Place the shredded chicken in a large bowl. Set aside.

In a medium bowl, toss the cucumbers and onions with the salt, sugar and vinegar. Let soften and marinate for about 20 minutes. 

In another bowl, stir together the ginger, garam masala, cumin, curry powder, cardamom, orange zest and juice, lime juice, garlic, yogurt and pomegranate molasses. Season with salt. Set the yogurt dressing aside.

Drain the cucumbers and onions, reserving the soaking liquid. Add the cucumbers and onions to the bowl with the chicken and stir well, making sure the mixture is very moist. Add a little of the reserved soaking liquid as needed. Season with salt.  

Add the spinach to the chicken mixture and stir gently to combine. Transfer to a serving platter and drizzle generously with the yogurt dressing. Sprinkle with the cilantro and cashews and serve.