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Inspired by the old-fashioned chicken curry buffets so popular in the 1950s and '60s, this flavorful chicken salad is served with a variety of toppings on the side, which lets each diner customize ...
My mango chicken salad consists of a bed of mixed greens topped with thinly sliced grilled chicken, onion, avocado, red peppers, and mango slices all tossed with a sweet and spicy mango dressing.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
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Kachumber, or cachumber, is a salad dish in Indian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, unripe mangoes, lemon juice, and sometimes, chili peppers. [ 1 ] [ 2 ] Its regional variations in south and northeast India are known as Kosambari and Singju respectively.
[23] [24] It has been described as a mild chutney compared to others that have a spicier flavor profile. [25] Mango ginger chutney—a Bengali chutney prepared using mango ginger (amada) and tamarind (tetul) paste. Usually served as a condiment with samosa (singara) and other fritters. [26] Papaya chutney—a chutney common in Bengali cuisine ...
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the soup mixture. Cut the chicken into thin strips. Heat the remaining soup mixture over medium-high heat to a boil. Arrange the salad greens and chicken on a platter. Serve with the soup mixture.
Coconut chutney, mint, urad dal, mango, dry fish, shrimp, onion chutney Maharashtra: Hot raw mango chutney, coconut chutney, muramba, panchamrit, mirachicha thecha: dry chutneys made with oil seeds such as with till (sesame seed), javas , solapuri shengadana (peanut/red chili powder), karale , peanut/garlic (lasun), roasted dudhi (bottle gourd ...