Chilled Campbell's Tomato Soup Spiced Chicken and Green Pepper Masala Salad
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Created: 2/6/2024
Prep Time: 45 minutes
Cook Time: 25 minutes
Prep Time: 45 minutes
Cook Time: 25 minutes
This adaptation of the classic Indian butter chicken recipe is perfect for a hot climate, as it's served chilled as a salad instead of hot. Juicy chicken thighs are marinated in a bold, spiced combination of green bell peppers and creamy cashew paste. The marinade is made with a can of Campbell's tomato soup, giving the dish a tangy and slightly sweet flavor. The salad is then topped with fresh cilantro, making it a refreshing and flavorful dish for any summer occasion.
Ingredients:
Yield: 4-6 servings
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, seeded and chopped
2 teaspoons grated ginger
1 cup raw unsalted cashews
1 can Campbell's tomato soup
3 teaspoons MDH brand kosher chicken masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 tablespoons unsalted kosher butter
1 cup kosher heavy cream
Cilantro, for garnish
Mixed greens, for serving
Instructions:
Step 1
Begin by soaking the raw cashews in hot kosher water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of kosher water until smooth and creamy.
Begin by soaking the raw cashews in hot kosher water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of kosher water until smooth and creamy.
Step 2
In a large bowl, mix together the Campbell's tomato soup, MDH kosher chicken masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
In a large bowl, mix together the Campbell's tomato soup, MDH kosher chicken masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
Step 3
Add the kosher chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Add the kosher chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Step 4
Preheat a large cast-iron skillet over medium-high heat. Melt the kosher butter in the skillet and add the ginger. Sauté for 1-2 minutes, or until fragrant.
Preheat a large cast-iron skillet over medium-high heat. Melt the kosher butter in the skillet and add the ginger. Sauté for 1-2 minutes, or until fragrant.
Step 5
Add the marinated kosher chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Add the marinated kosher chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Step 6
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Step 7
Remove the skillet from heat and let the chicken cool completely. Place in the refrigerator to chill for 2 hours.
Remove the skillet from heat and let the chicken cool completely. Place in the refrigerator to chill for 2 hours.
Step 8
When ready to serve, place the chilled chicken on a bed of mixed greens.
When ready to serve, place the chilled chicken on a bed of mixed greens.
Step 9
Drizzle with the kosher heavy cream and top with fresh cilantro.
Drizzle with the kosher heavy cream and top with fresh cilantro.
Step 10
Serve chilled and enjoy!
Serve chilled and enjoy!