Enjoy mangoes while staying healthy with this Chicken Salad with Mango Salsa! Its full of taste and flavours that you’ll enjoy every bite of!
Watch this Masala TV video to learn how to make Chicken Salad with Mango Salsa and Olive Feta Tart Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 July 2020.
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Chicken Salad with Mango Salsa:
Ingredients:
Marinade/Dressing:
Olive oil 3 tbsp
Lemon juice ½ cup
Chopped coriander ½ cup
Garlic, crushed 4 cloves
Honey 2 tsp
Brown sugar 1 tsp
Ground cumin 1 tsp
Tabasco a dash
Salt 1 ¼ tsp
For Salad:
Boneless chicken thigh fillets 4
Lettuce leaves, washed and dried as required
Capsicum, deseeded and sliced 1
For Mango Salsa:
Mango, diced 1
Avocado, diced 1
Green onion, sliced 1
Coriander leaves to garnish
Red chili flakes to garnish
Method:
Whisk marinade ingredients together to combine. Pour 1/3 of the marinade into a shallow dish to marinade the chicken thigh fillets for few hours in fridge. Refrigerate the reserved untouched marinade to use as a dressing. Heat 1 teaspoon oil and grill chicken fillets on each side until golden, crispy and cooked through, set aside and allow to rest. In 1 teaspoon of oil, fry capsicum. For the mango salsa, combine the mango, avocado and spring onion. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Prepare salad by mixing leaves, capsicum and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve garnished with coriander leaves and red chili flakes.
Olive Feta Tart:
Ingredients For Filling:
Sun-dried tomatoes in oil, drained 1/2 cup
Pitted olives 1/3 cup
Dried oregano 1 teaspoon
Thyme ½ tsp
Rosemary ¼ tsp
Garlic cloves 2
Olive oil 1 tablespoon
Salt and black pepper to taste
Red chili flakes as required
Other Ingredients:
Puff pastry 1 kg
Egg yolk 1
Water 1 tsp
Sesame seeds 1 tsp
For The Dip:
Feta 6 oz
Cream cheese 2 oz
Olive oil 1/3 cup
Lemon juice 2 tbsp
Salt a pinch
Ground black pepper to taste
Method:
Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. Adjust seasonings to taste. Assemble the tart: Roll ½ kg puff pastry into a 12” circle. Repeat with second dough, setting one aside in the fridge until needed. Place first round on a nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up. Remove glass. Place finger near center of each ray and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds. Bake at 200 degrees C for 30-35 minutes, until golden brown all over. Meanwhile, make dip by blending all filling ingredients until smooth. Place in bowl for dipping. Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter.
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