Got 15 minutes? Then you’ve got time for this fetching and lively salad plate featuring summer’s coolest produce. Bonus: no oven required!
Ingredients
SERVINGS: 2 Entree Serving(s)
Curry Vinaigrette
- 1 teaspoon Madras curry powder
- ¼ teaspoon garam masala (or substitute ¼ teaspoon ground cumin and a pinch of ground cinnamon)
- 6 tablespoons neutral vegetable oil, such as grapeseed or canola
- 3 tablespoons unsweetened rice wine vinegar
- 1 tablespoon honey (try hot honey for added heat)
- ½ teaspoon MSG (or substitute 1 teaspoon salt, fish sauce or soy sauce)
- 2 teaspoons white miso
Salad Plate
- 1 large or 2 small cucumbers, peeled (if you like) and sliced thin
- ½ cup quartered cherry tomatoes
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- 2 chicken breasts, poached and cooled (or try rotisserie chicken, grilled fish or tofu)
- Fresh herbs, such as parsley, chives, mint, dill or tarragon
Preparation
First make the curry vinaigrette by combining its ingredients in a jar with a reliably tight lid. Shake robustly to combine well. Then arrange cucumbers on serving plate. Scatter tomatoes, onion and feta on top. Mound chicken over the vegetables. Dress the salad and chicken liberally with vinaigrette, garnish with fresh herbs and serve.
