Preparation:
Combine the mustard, curry powder, sugar, salt and garlic in a small bowl. Blend in the lemon juice. Use a small whisk to gradually beat in the oil. Set the dressing aside. Clean (remove the pith) and section the orange.
This is a wonderful salad especially when topped with grilled chicken which has been marinated in plain yogurt, curry powder, corriander, ginger, garlic, onion powder and white pepper. I kind of make this by the seat of my pants. So anything goes. After marinating it for a few hours to overnight I grill the chicken and serve at room temperature over the salad. I don't see any reason why you could use a ready cooked chicken for a really quick dinner.
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