Pineapple Chaat Recipe also known as pineapple salad is a refreshing salad made with ripe pineapples, spice powders and fresh herbs. Enjoy this salad as it is on a summer afternoon or as a side with grilled meat or chicken. Pineapple Chaat Did you know pineapple is one of my favourite fruit. Every time we...
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Som Tam Thai recipe also known as green papaya salad or raw papaya salad is one of the most popular Thai recipe. The taste of this green papaya salad is sour, sweet and spicy, packed with umami flavour of fish sauce, tamarind and lime juice. This green papaya salad is usually served on its own...
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Looking for a quick, creamy and protein-packed lunch that doesn’t feel like “diet food”? This high protein Greek yogurt chicken salad is exactly what you need! It comes together in minutes, needs no complicated dressing and is perfect for a quick lunch, light dinner or easy meal prep.
If you think chicken salad has to be boring, dry or overloaded with mayonnaise, this high protein Greek yogurt chicken salad is here to change your mind!
Tender shredded chicken is tossed with creamy Greek yogurt based dressing along with a few other delightful ingredients to make a salad that is creamy, fresh, crunchy and incredibly satisfying.
As you will see from the ingredients below, the sweet-and-savory combination is what makes this chicken salad so addictive, while Greek yogurt keeps it light and protein-packed.
It takes just a few minutes to put together and tastes even better after a little time in the refrigerator.
Perfect for a quick lunch, easy meal prep or those days when you want something wholesome without spending hours in the kitchen.
What is Greek Yogurt Chicken Salad?
Greek yogurt chicken salad is a creamy chicken salad made by combining cooked and shredded chicken with Greek yogurt, crunchy vegetables, fresh herbs and a few flavorful additions.
Unlike traditional chicken salad, which is often made with mayonnaise-based dressing, this version uses plain Greek yogurt as the creamy base.
Greek yogurt adds a delicious tanginess along with extra protein, while Dijon mustard brings a subtle sharpness that balances the sweetness of the grapes.
The combination of tender chicken, juicy grapes, crisp celery, crunchy salted cashews and creamy yogurt gives this salad a wonderful contrast of textures and flavors in every bite.
The post Creamy High Protein Greek Yogurt Chicken Salad | Perfect Meal for Weight Loss first appeared on Flavor Quotient.
Cabbage Thoran is a quick Kerala style stir fry made with cabbage, coconut and basic spices. It is one of the must side dish in Sadya menu. If you are looking for a simple yet comforting side dish this cabbage thoran is perfect to go with both variety rice and meals. It is whole some and gets done quickly, so do try and enjoy!
Cabbage Thoran has become our favourite ever since I started making it. I learnt this simple Kerala style stir fry from my friend. Most of the Kerala dishes recipes I post here are from her. Cabbage Thoran can be made in numerous ways and this is my take on it and have been making it since years as it is our family favourite.
[feast_advanced_jump_to]Cabbage Thoran is a dry side dish basically a simple stir fry made with cabbage, sauteed with coarse grind fresh coconut mixture along with other spices. Thoran also called 'upperi' is a simple stir fry made with vegetables of your choice and here I have used cabbage. You can use any vegetable of your choice that will suit stir fry.
Cabbage Thoran is usually prepared as a part of Onam Sadya menu. Sadya is a feast prepared by Keralites for all occasions including onam, vishu, birthdays or any family special occasions. This thoran is one of the comfort food that I love to have with parippu curry.
Cabbage Thoran is served along with rice, sambar or parippu curry.The combo of hot rice with parippu curry and thoran is an unbeatable combo. Thoran is one of the must side dish in the the Kerala feast called 'Sadya'. Traditionally coconut oil is used for thoran which gives a great flavour and taste.
I love cabbage thoran with rice and parippu curry but tastes good with sambar, rasam too. You can make plain cabbage thoran or add carrots along with cabbage to make carrot cabbage thoran.
1.Grate cabbage - thin shreds as shown below. Measure 3 cups and set aside.
2.To a mixer jar : add ½ cup coconut, 10 small onion, 4 garlic cloves, 1 teaspoon cumin seeds and 2 green chilli.
3.Grind it coarsely without adding any water. Set aside.
4.To a kadai heat coconut oil - add 2 tablespoon coconut oil, 1 teaspoon mustard seeds let it splutter. Then add 2 small red chilli, few curry leaves. Let it splutter.
5.Once it splutters add cabbage along with salt to taste and ½ teaspoon turmeric powder.
6.Saute for few minutes.
7.Add 1 cup water to it.
8.Cook covered for 10-12 minutes.
9.Cook until cabbage turn transparent and slightly soft. Check if cabbage is cooked by pressing it - if it is soft then its cooked else cook for few more minutes.
10.Once cabbage is cooked, add prepared coconut mixture.
11.Mix well. Keep sauteing and cook until raw smell leaves. Cook at least for 5 minutes. Once raw smell leaves mix well and switch off. Cabbage thoran is ready.
Serve with rice and curry of your choice.
Serve Cabbage Thoran as a side dish with rice. You can even serve it with chapati, roti too it tastes great. This keeps well in fridge for 2 days.
Thoran is a traditional Kerala-style stir-fry dish made with finely chopped vegetables like carrot, cabbage, greens, beans, beetroot etc with coconut, basic mild spices. It's a dry side dish typically served with rice and curry.
You can use beetroot, beans, spinach, drumstick, carrot, potato for making thoran. You can even use green gram dal or black chana for making thoran.
Yes you can replace coconut oil with regular cooking oil. Coconut oil adds more flavor to the dish so I recommend adding it.
Yes but in thoran coconut is the one of the main ingredients so I recommend not to skip it. Thoran without coconut will be very mild and bland.
Yes you can replace green cabbage with purple cabbage but colour and flavour will differ. Traditionally green cabbage is used for making cabbage thoran in Onam Sadya Meal.
If you have any more questions about this Cabbage Thoran Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Ranch Chicken Salad is a simple everyday salad made with lettuce, cucumbers, peppers, tomatoes drizzled with homemade ranch dressing. This is perfect to pack in lunch box or to serve as a light side salad for dinner. Ranch Chicken Salad If you are a salad person, then this simple chicken salad with homemade ranch dressing...
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Creamy and flavourful ranch salad dressing made using mayonnaise, greek yogurt, herbs and spices. This Homemade Ranch dressing is made without buttermilk, sour cream is so flavourful, fresh and herbaceous unlike store bought. Enjoy as dressing for your salads or dips for your vegetables. Homemade Ranch Dressing Recipe I remember the first time I had...
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It wins no competitions. It joins no halls of fame. But without it, a grill session would be short of an essential element. And barbecue—whether the backyard variety or the kind served at your favorite smokehouse—would seem downright incomplete.
I speak, of course, of potato salad. If you make it from scratch, good for you. I’m going to tell you how to make it better. And if you’ve never made potato salad from scratch, it’s time to start.
Some of the world’s great grill cultures back me up on this. What would German Spiessbraten—onion-stuffed pork shoulder spit-roasted over blazing birchwood—be without Kartoffelsalat, the warm, vinegary, bacony potato salad served alongside it? Or Peruvian anticuchos—grilled beef-heart kebabs—without papas a la huancaína, potatoes dressed with a piquant Andean chile-cheese sauce?
Closer to home, there’s the potato salad at your neighborhood barbecue joint, or even at temples of smoke and fire like Franklin Barbecue in Austin and Lewis Barbecue in Charleston. The style may change, but the message does not: don’t stage a grill session without it.
First, there’s the potato. Then the dressing. Then the embellishments, flavorings, and garnishes. Even temperature enters the picture, because some potato salads taste best cold, while others are at their finest warm or at room temperature. Here are the decisions that separate an ordinary potato salad from a great one.
Tradition often calls for waxy potatoes, such as fingerlings, red potatoes, and Yukon Golds. They’re lower in starch than baking potatoes, so they hold their shape when cooked and tossed with dressing. That makes them ideal for warm German-style salads and any version in which you want distinct pieces of potato rather than a softer, creamier texture.
But don’t overlook baking potatoes. They’re higher in starch and become light and fluffy when baked. Start with a fully baked potato, chill it, then dice it. One of the best potato salads I’ve ever tasted comes from Larsen’s Fish Market in Menemsha on Martha’s Vineyard. They start with baked potatoes and add bacon and scallions. Delectable!
Personally, I like potatoes with their skins on—more color, more flavor, and more fiber. Scrub them clean with a stiff-bristled brush before cooking. On the other hand, Mrs. Raichlen prefers her potatoes peeled before they become potato salad. Just saying.
When Germans make potato salad, they start with hot cooked potatoes. As the potatoes cool, they absorb the dressing, which typically includes vinegar, mustard, oil or bacon fat, and, of course, cooked bacon. Warm or room temperature is the way to serve it.
For a creamy American-style salad, let the potatoes cool fully before adding the mayonnaise dressing. For food safety reasons, mayonnaise should always be kept cold.
The traditional American version gets its richness from mayonnaise. Hellmann’s, please—unless you come from the South, in which case your mayo of choice may be Duke’s. Central Europeans favor a sharper vinegar-based dressing, with oil or bacon fat supplying the richness.
Neither style is automatically better. The important thing is balance. Potatoes are mild and starchy, so the dressing must bring enough acidity, salt, and seasoning to wake them up.
As far as I’m concerned, any potato salad needs mustard and vinegar to offset the starchiness of the potatoes. German potato salad demands a touch of sweetness to counterbalance the vinegar and smoky richness of the bacon.
Many people crown their potato salads with a sprinkling of sweet paprika. You, my friend, will add a smoky dimension by sprinkling on pimentón—Spanish smoked paprika. Once you try it, I promise, you’ll never go back to the sweet stuff.
All cream and no crunch would make for a boring potato salad. In my house, capers, olives, and cornichon pickles are obligatory, as are chives or scallion greens chopped so finely a sudden sneeze would blow them away.
Sliced celery? It certainly adds crunch, but Mrs. Raichlen doesn’t like celery, so I omit it. I have been known to sneak in slivered celery leaves. Mrs. Raichlen, meanwhile, likes to add diced raw carrot—diced, mind you, not shredded—to maximize the crunch.
The exact embellishments are up to you. The larger point is to give the soft potatoes something crisp, briny, fresh, or sharp to play against.
Just because it’s a side dish doesn’t mean potato salad can’t contain protein. Bacon may define German potato salad, while sliced hard-cooked eggs give an American version more heft. Peru’s popular papas a la huancaína pairs potatoes with a piquant sauce made with tangy white cheese and aji amarillo, the country’s fruity yellow chile.
So what makes a Raichlen potato salad a Raichlen potato salad? You guessed it: smoke and fire. Instead of boiling the potatoes, I smoke-roast them on the grill.
Set up your grill for indirect grilling and heat it to medium-high—about 400°F. Add wood chips or chunks to the fire. Place the potato chunks in a foil pan and toss them with olive oil, salt, and pepper. Smoke-roast until tender, about 40 minutes, stirring from time to time with a wooden spoon.
The potatoes emerge bronzed at the edges and perfumed with wood smoke. From there, you can take them in an American, German, or Peruvian direction.
Drum roll, please. I now give you four of my favorite potato salads—American, German, and Peruvian, with two very different approaches to the German classic. You be the judge as to which is best.
This is the creamy American-style potato salad you grew up with—only better. Smoke-roasted potatoes meet mayonnaise, mustard, vinegar, eggs, scallions, olives, capers, cornichons, and fresh herbs. The smoke gives a familiar classic an entirely new dimension.
For my money, one of the best potato salads comes from Germany, where bacon supplies the smoke and vinegar wakes up your taste buds. You assemble the salad while the boiled potatoes are still hot, which helps them absorb the mustardy, sweet-sour dressing. Serve it warm or at room temperature—no mayonnaise required.
This live-fire variation takes German potato salad one step further. Instead of boiling the potatoes, you smoke-roast them with onion, then finish them directly over the fire until browned and crusty. Crisp bacon, vinegar, mustard, horseradish, and a touch of sugar complete the dressing.
Peru gives us one of the world’s most distinctive potato salads: smoke-roasted potatoes topped with huancaína sauce, a creamy, spicy blend of cheese and aji amarillo. It’s rich, colorful, piquant, and unlike any potato salad you’ll find at the supermarket deli counter.
Creamy or vinegary? Warm or cold? Skins on or off? There is no single correct answer. The world’s best potato salad is the one that delivers the right balance of tender potatoes, assertive seasoning, contrasting textures, and enough acidity to keep you coming back for another forkful.
But this much I know: smoke-roast the potatoes instead of boiling them, and your potato salad will taste like the barbecue it accompanies. Once you add smoke and fire, the humble potato salad becomes a star of the show.
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Laccha pyaaz also known as Indian Onion salad or Laccha onions is a simple and easy side dish for chapati, paratha or phulka. Made with raw onions, spices, lemon, mustard oil, this onion salad is flavour packed and quite addictive. Laccha Pyaaz Recipe (Indian Onion Salad Recipe) This salad is one dish which Hubby loves...
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Onion raita is a popular South Indian condiment served along with biryani, pulav, brinji rice, paratha and tomato rice. It is a refreshing side dish made with yogurt, onion, chillies and spices. This simple and satisfying raita can be made in less than 10 minutes. It is perfect for lunch, dinner and for kids lunch...
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Tandoori Chicken Salad, sliced lettuce, onions, tomatoes, cucumber topped with perfectly cooked tandoori chicken and drizzled all over with green chutney dressing. This salad taste so filling, high in protein and makes a satisfying meal. Tandoori Chicken Salad Recipe Whenever I make tandoori chicken, I reserve few pieces aside to make this salad. Or you...
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