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Autumn Salad – Indian Style

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photo of autumn salad - Indian style

 

German blog entry

 A light autumn salad that combines all the shining colors of the season.

 

(Serves 2)

Chicken sate:

2 chicken breasts
2 tablespoons yoghurt (preferably sheep mild yoghurt)
½ teaspoon hot curry powder
½ tablespoon olive oil
salt
5-6 skewers

Salad:

2 handfuls of mixed lettuce
1-2 cooked turnips
3-4 large wild mushrooms
some butter and oil

Dressing:

juice of 1 lemon
2 tablespoons olive oil
4 tablespoons grape juice or apple juice
¼ teaspoon mild curry powder
salt, pepper

 

Let the skewers soak in cold water. Mix the yoghurt with the hot curry powder, the olive oil and some salt. Cut the chicken breasts in long stripes and thread the chicken onto the skewers. Put the skewered chicken onto a plate and cover with the yoghurt marinade. Leave them to be marinated.

Cut the mushrooms into slices (about ½ cm). Heat the butter and oil in a frying pan and add the mushrooms. Fry them on both sides over medium heat, but don’t let them get too soft. Season with salt and transfer them to a plate. Cover them with some foil to keep warm.

Wash the lettuce and drain well. Put it onto two plates. Cut the turnips into slices and put them on top of the lettuce. Mix the ingredients for the dressing.

Fry the chicken on all sides. Serve them together with the mushrooms and the salad. Don’t forget to pour the dressing over the salad.

 

Here is the recipe for printing:

Autumn Salad – Indian Style
Recipe Type: Salad
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time:
Cook time:
Total time:
Serves: 2
Light autumn salad mit Indian style chicken sates. Quick recipe, that combines the bright and shining colors of autumn.
Ingredients
  • [b]Chicken sate:[/b]
  • 2 chicken breasts
  • 2 tablespoons yoghurt (preferably sheep mild yoghurt)
  • ½ teaspoon hot curry powder
  • ½ tablespoon olive oil
  • salt
  • 5-6 skewers
  • [b]Salad:[/b]
  • 2 handfuls of mixed lettuce
  • 1-2 cooked turnips
  • 3-4 large wild mushrooms
  • some butter and oil
  • [b]Dressing:[/b]
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 4 tablespoons grape juice or apple juice
  • ¼ teaspoon mild curry powder
  • salt, pepper
Instructions
  1. Let the skewers soak in cold water. Mix the yoghurt with the hot curry powder, the olive oil and some salt. Cut the chicken breasts in long stripes and thread the chicken onto the skewers. Put the skewered chicken onto a plate and cover with the yoghurt marinade. Leave them to be marinated.
  2. Cut the mushrooms into slices (about ½ cm). Heat the butter and oil in a frying pan and add the mushrooms. Fry them on both sides over medium heat, but don’t let them get too soft. Season with salt and transfer them to a plate. Cover them with some foil to keep warm.
  3. Wash the lettuce and drain well. Put it onto two plates. Cut the turnips into slices and put them on top of the lettuce. Mix the ingredients for the dressing.
  4. Fry the chicken on all sides. Serve them together with the mushrooms and the salad. Don’t forget to pour the dressing over the salad.