Written by Ridhima k Rastogi
“When the dog bites,
When the bee stings,
When I am feeling sad ..
I simply remember my favourite things,
And then I don’t feel sooo bad”
An all time favourite childhood song, it brings back some of the fondest memories and also reiterates a lesson learned for a lifetime! Whenever low or even in the dumps, there is always that little something that can uplift your spirits and get you all smiling and shining in minutes, and I am sure many like me would agree that nothing can be a better way to uplift the dampened spirit, than relishing your favourite food. A simple cup of tea, a slice of your favourite cake, some chocolate or some cheese, the list can be endless. And what delights me even more – if my comfort food is also healthy – total bliss! What more can one ask for!
Favourite things and favourite food not only help beat the boring and dull day but also soaring temperatures. And a big, bright, juicy, sweet and crunchy watermelon is a nature’s gift to beat the scorching summer. It is totally natural, yummy, healthy and a great food to keep your weight under control. Watermelon has been an old family favourite and we have loads of memories woven around this magic fruit. Drinking multiple glasses of watermelon juice outside Haji Ali in Mumbai used to be the high point of Mumbai vacations. It was a delight to sit together with the entire family and hog on plates full of this red goodness every summer evening. I even remember the craziness when for one of my birthday celebrations we cut a big fresh watermelon at midnight as we could not get a regular cake due to Navratri fasting, hence the melon feasting.
Since this red ball of happiness is so good and has been part of our lives and our memorabilia for so long, it goes without saying that sooner or later it had to be a part of Salad Chemistry. And Voila- here it is- a super cool, summer special recipe straight from the heart, beating all odds, full of health and goodness, just right to lower the heat and raise the spirits.
Play with it, experiment with it, enjoy it and love it. Here is the recipe:
NOODLE AND WATERMELON SALAD WITH BARBECUE CHICKEN
- Boneless chicken breast- 2 (diced into small cubes)
- To marinade the chicken
- Ginger garlic paste: 1 tsp
- Onion paste: 1 tbsp
- Salt : To taste
- Pepper powder: To taste
- Soya sauce: 2 to 3 tsp
- Worcestershire sauce: 2tsp
- Tabasco sauce: 4-5 drops
- Chilli sauce: 1 tsp
FOR THE SALAD
- Watermelon: 10-12 dices
- Radish: 10-12 very thin slices
- Cherry tomatoes: 4-5 (cut into halves)
- Cucumber: 1/2 (cut into juliennes)
- Spring onion with greens 1 (chopped finely)
- Lettuce leaves: 3-4
- Noodles (of your choice): 100 gm
- Coriander leaves: 1/4 cup
- Mint leaves: 10-12
- Juice of one lemon
- Soya sauce: 2 tsp
- Worcestershire sauce: 2 tsp
- Green chilli sauce: 1 tsp
DRESS IT UP
- Prepare the marinade by mixing all its ingredients.
- Add chicken and marinate for 1 hour.
- Heat the grill pan, lightly oil it and put the chicken on it along with the marinade.
- Cook on high flame for about 5-6 minutes per side.
- Boil noodles as per the pack instructions and strain.
- Take out half of boiled noodles in a bowl and add soya sauce, Worcestershire sauce, cucumber juliennes, chopped spring onion and its greens, coriander leaves, chilli sauce and a few drops of lemon juice. Toss and mix.
- Fry the other half of boiled noodles to a crispy golden brown.
- Wash the lettuce leaves and leave them in ice water for 10 minutes and then drain.
- Take a plate and arrange lettuce in the centre, pile up the boiled noodle salad on one side, put dices of watermelon on the other. Place crispy fried noodles. Arrange cherry tomatoes and radish slices on the lettuce leaves.
- Pile up the barbeque chicken in the centre.
- Sprinkle salt, pepper and lime juice on watermelon, lettuce, and radish.
- Sprinkle mint leaves on the watermelon. Ready to serve 🙂