Grilled Sri Lankan Salad

Grilled Sri Lankan Salad Recipe - Delicious Chicken and Pineapple Salad

Region / culture: Sri Lanka | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Grilled Sri Lankan Salad is a delicious and flavorful dish that combines grilled chicken, pineapple, and a tangy salad dressing. This recipe is perfect for a light and refreshing meal.

History

This recipe is inspired by the vibrant flavors of Sri Lankan cuisine, known for its use of fresh ingredients and bold spices. Grilled chicken and pineapple are popular ingredients in Sri Lankan cooking, and when combined with a zesty salad dressing, they create a mouthwatering dish.

Ingredients

1 lb (454 g) boneless, skinless chicken breast
0.25 tsp seasoned pepper, to taste
1 can sliced pineapple, drained (reserve pineapple juice)

Salad dressing

3 tbsp vegetable oil
2 tbsp hot soy sauce (Chun King brand)
2 tbsp reserved pineapple juice
1 tbsp white vinegar
1 tbsp honey
0.25 tsp ground ginger

How to prepare

Lightly sprinkle both sides of boneless, skinless chicken breasts with seasoned pepper.
Grill the chicken and then slice it into strips.
Reserve 2 tbsp of juice from a can of pineapple slices.
Prepare the salad dressing (see directions below).
Brush the pineapple slices with some of the salad dressing and grill for 2-3 minutes.
Arrange the chicken and pineapple over lettuce and vegetables.
Top with the salad dressing.

Salad dressing

In a covered jar, combine oil, hot soy sauce, 2 tbsp of pineapple juice, white vinegar, honey, and ground ginger.
Shake the jar well to mix the ingredients.

Variations

Add some chopped cilantro or mint to the salad for an extra burst of freshness.
Substitute the chicken with grilled shrimp or tofu for a different protein option.

Cooking Tips & Tricks

Make sure to season the chicken with seasoned pepper before grilling to enhance the flavor.

- Brushing the pineapple slices with the salad dressing before grilling adds a delicious caramelized flavor.

- Be sure to shake the salad dressing well to ensure all the ingredients are evenly mixed.

Serving Suggestions

Serve the Grilled Sri Lankan Salad with a side of steamed rice or naan bread for a complete meal. It can also be enjoyed on its own as a light and refreshing salad.

Cooking Techniques

Grilling the chicken and pineapple adds a smoky flavor to the dish, enhancing the overall taste. Be sure to grill the ingredients until they are cooked through and have nice grill marks.

Ingredient Substitutions

If you don't have hot soy sauce, you can use regular soy sauce and add a pinch of red pepper flakes for heat. You can also substitute the pineapple with mango for a different tropical twist.

Make Ahead Tips

You can marinate the chicken in the salad dressing overnight for extra flavor. The salad dressing can also be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Arrange the grilled chicken and pineapple slices on a bed of mixed greens for a colorful and appetizing presentation. Drizzle the salad dressing over the top for a finishing touch.

Pairing Recommendations

Pair the Grilled Sri Lankan Salad with a glass of chilled white wine or a refreshing iced tea. The tropical flavors of the dish complement a variety of beverages.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains soy

Summary

This Grilled Sri Lankan Salad is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in Vitamin C and Iron, making it a nutritious choice for a meal.

Summary

Grilled Sri Lankan Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its bold flavors and vibrant colors, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, the sun shining brightly and a gentle breeze blowing through the windows of my kitchen. I was flipping through an old cookbook that had been passed down to me from my own grandmother, searching for inspiration for a new dish to try.

As I turned the pages, a faded piece of paper fell out from between the pages. I picked it up, curious to see what it was. It was a handwritten recipe for Grilled Sri Lankan Salad, a dish I had never heard of before. Intrigued, I read through the ingredients and the instructions, feeling a sense of excitement growing within me.

I knew immediately that I had to try making this dish. The combination of flavors and textures sounded like nothing I had ever tasted before, and I was eager to expand my culinary horizons. I set to work gathering the ingredients, making a mental note to pick up any items I was missing from the store later that day.

The first step in making the Grilled Sri Lankan Salad was to marinate the vegetables in a mixture of coconut milk, lime juice, and a blend of spices. As I mixed the marinade together, the air filled with the fragrant aroma of cumin, coriander, and turmeric. I knew that this dish was going to be something truly special.

Next, I chopped up a variety of colorful vegetables – bell peppers, red onions, zucchini, and cherry tomatoes – and tossed them in the marinade. I let them sit for a few hours, allowing the flavors to meld together and infuse the vegetables with a rich, spicy taste.

As the sun began to set, I fired up the grill and carefully placed the marinated vegetables onto the hot grates. The sizzle of the vegetables hitting the grill was music to my ears, and I watched as they began to char and caramelize, the colors deepening and the flavors intensifying.

After a few minutes, I flipped the vegetables over, letting them cook on the other side until they were tender and slightly charred. I could hardly wait to taste the finished dish, the anticipation building with each passing minute.

Finally, the vegetables were done cooking, and I carefully arranged them on a platter, garnishing them with fresh cilantro and a sprinkle of toasted coconut. The colors of the dish were vibrant and beautiful, a true feast for the eyes.

I took a bite of the Grilled Sri Lankan Salad, and my taste buds exploded with a burst of flavors – the sweetness of the coconut milk, the tanginess of the lime juice, the warmth of the spices. It was unlike anything I had ever tasted before, a perfect balance of sweet, savory, and spicy.

I knew in that moment that this recipe would become a staple in my repertoire, a dish that I would make again and again for family and friends. It was a testament to the power of trying new things, of stepping outside of your comfort zone and embracing new culinary adventures.

As I sat down to enjoy my meal, the sun sinking below the horizon and casting a warm glow over the kitchen, I felt a deep sense of satisfaction and contentment. This recipe had not only broadened my culinary horizons but had also brought me joy and fulfillment in the act of creating something delicious and unique.

And so, with a full belly and a happy heart, I tucked the recipe for Grilled Sri Lankan Salad back into the cookbook, knowing that it would hold a special place in my collection of culinary treasures for years to come.