Raita Chicken Salad Recipes
RAITA
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
RAITA (CUCUMBER AND YOGURT SALAD)
Steps:
- In a bowl combine all the ingredients.
POTATO SALAD RAITA
Provided by Food Network
Number Of Ingredients 15
Steps:
- Place in potatoes, curry powder, cumin, mustard seeds and salt in boiling water for about 10 min. till potatoes are just done. Let drained potatoes cool.
- Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and mix. Blend the dressing to taste and add to the salad. Mix and garnish with lemon zest and parsley.
CUCUMBER RAITA
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
Provided by BenevolentEmpress
Categories Side Dish Sauces and Condiments Recipes
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g
PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA
Steps:
- Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
- In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
RAITA CHICKEN SALAD
I really love the flavor of zatziki and raita, cool yogurt salads from Greece and India, respectively. I decided to add some chicken and voila! Tasty and refreshing summer salad.
Provided by kitchengrrl
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Poach the chicken in enough water to cover, about 20 mins.
- (It's especially yummy if you add flavoring to the water. I used 2 cloves garlic sliced up, several peppercorns, cumin seeds, coriander seeds, a bay leaf and some salt. Save the cooking water for later use as stock.) Remove the chicken when done and chop up into large bite-size pieces.
- In a large bowl, combine yogurt, garlic, fresh herbs and spices, and a dash of tabasco and vinegar.
- Mix together for the dressing and adjust seasonings to taste.
- Add in cucumber, tomatoes and chicken and stir to combine.
- Taste for seasoning and add more yogurt if needed to make dressing as creamy as you would like.
- Divide spinach or salad greens among bowls and pile chicken salad on top.
Nutrition Facts : Calories 255.7, Fat 12.4, SaturatedFat 4.1, Cholesterol 78.6, Sodium 101.5, Carbohydrate 9.2, Fiber 1.8, Sugar 5.5, Protein 26.8
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