Best Bombay Salad Recipes

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KING'S INN BOMBAY SALAD DRESSING - COPYCAT



King's Inn Bombay Salad Dressing - Copycat image

Another recipe from King's Inn Restaurant on Baffin Bay in South Texas. If you love avocados, you will love this dressing. I can eat it by itself it is so yummy!!!!

Provided by Stellacaster

Categories     Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 8

2 avocados, peeled and seeded
1/2 tablespoon curry powder
8 ounces sour cream
Worcestershire sauce (to taste)
garlic salt (to taste)
lemon juice (to taste)
salt (to taste)
pepper (to taste)

Steps:

  • Blend all ingredients together in a blender until smooth.
  • Enjoy!

BOMBAY SALAD



Bombay Salad image

Make and share this Bombay Salad recipe from Food.com.

Provided by LoriInIndiana

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Steps:

  • Combine sour cream, chutney, curry and lime juice. Mix well.
  • In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
  • Cover and chill chicken mixture and remaining dressing.
  • To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
  • Stir coconut and almonds into chicken mixture.
  • Spoon mixture into center of bowl or platter.
  • Arrange melon slices around chicken mixture.
  • Serve remaining dressing on the side.

BOMBAY CHICKEN SALAD RECIPE - (4.6/5)



Bombay Chicken Salad Recipe - (4.6/5) image

Provided by B1gJ4k3

Number Of Ingredients 19

Salad
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 pound boneless, skinless chickwn breasts, pounded to an even thickness
1 cup pearl couscous
1 mango, peeled, pitted and diced
1/2 cup golden raisins
3 scallions, trimmed and sliced
1/4 cup sliced almonds, toasted
Dressing
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon curry powder
1/8 teaspoon black pepper
3 tablespoons olive oil

Steps:

  • In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

BULLOCKS TEA ROOM, THE BOMBAY SALAD



Bullocks Tea Room, the Bombay Salad image

This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.

Provided by lynnski LA

Categories     < 30 Mins

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

2 cups small shrimp
2 cups crabmeat, in chunks
2 cups celery, thinly sliced
1/4 cup parsley, chopped
1/4 cup mayonnaise
2 teaspoons soy sauce
shredded lettuce (to line plates)
1/2 cup oil
1/2 cup sugar
1/4 cup vinegar, white
1/4 teaspoon dry mustard
1/4 teaspoon salt
3 -4 drops red food coloring (optional)
1 tablespoon poppy seed

Steps:

  • To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
  • Turn dressing into a bowl, add the poppy seeds and mix.
  • Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
  • Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
  • Serve the salad with the poppy seed dressing on the side.

Nutrition Facts : Calories 420.5, Fat 33.3, SaturatedFat 4.4, Cholesterol 3.8, Sodium 460.6, Carbohydrate 31, Fiber 1.2, Sugar 27.2, Protein 1.4

CURRIED CHICKEN SALAD BOMBAY



Curried Chicken Salad Bombay image

Make and share this Curried Chicken Salad Bombay recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup slivered almonds
1/2 cup heavy cream
1 ripe banana
3 tablespoons lemon juice
1/2 cup mayonnaise
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, diced
2 cups seedless grapes
boston lettuce or 1 leaf lettuce

Steps:

  • Toast almonds.
  • In a chilled bowl, whisk cream to stiff peaks.
  • In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
  • Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.

Nutrition Facts : Calories 690.7, Fat 43.8, SaturatedFat 11.9, Cholesterol 153.4, Sodium 473.2, Carbohydrate 35.6, Fiber 5.1, Sugar 18.6, Protein 42.7

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