How To Make Healthy Continental Salads At Home

chicken mango salad

It’s the age of Global Village now. Many of us travel abroad very frequently. We get to eat a lot of different kind of food. Continental cuisine is one of the most popular and enjoyed one.

Continental cuisine involves many fresh salads that are vast in variety and very healthy too. Now a day the health conscious people eat salads as their regular meals. It can be accompanied by a Health drink and a slice of brown bread too.

Mango and Chicken Salad

chicken mango salad

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Things you need:

4 Chicken breasts (boneless and without skin)
6 Mangoes (ripe and sweet)
8 florets of Broccoli
2 Medium sized Cucumbers
1 bunch of lettuce
1 Teaspoon of freshly ground Black Pepper
Salt to taste

For the Lemon Sauce

2 Tablespoons of Corn Flour
4 tablespoons of freshly squeezed lemon juice
½ a cup of Butter
½ a cup of chopped Spring Onions
2 Tablespoons of Sugar
1 Teaspoon of freshly ground Black Pepper
Salt to taste


1) Cut the chicken in long and thin strips. Add salt and pepper to it and Boil. Pat dry the chicken strips and store the stock.

2) Slice the Cucumbers in long strips and boil it in water with salt and 1 tablespoon of butter. Do not over boil; the Cucumber strips should remain hard. Pat dry.  Store the stock.

3) Boil the Broccoli Florets in salt water and add some Black pepper and 1 teaspoon of Butter to it for 3-4 minutes. Separate the florets from the stock pat dry and store the stock.

4) Peel off the Mangoes and cut them into long strips.

5) Layer the Salad bowl with Lettuce and add the chicken, Cucumber and Mango strips layer by layer.

6) In a saucepan add Corn Flour, Lemon juice, Sugar, Butter, Chopped Spring Onions, Salt and pepper. Add all the 3 stocks to it and simmer at low heat with continuous stirring. Let the consistency become little thicker. Cool it at room temperature then store in refrigerator for 15 minutes.

7) Add this sauce to the Salad and toss properly. Serve fresh.

Prawn and Pineapple Salad

Prawn and Pineapple Salad

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Things you need-

2 Tablespoons of Orange Marmalade
2 Cups of cleaned small sized Prawns
2 Cups of Green Peas
1 Large can of Pineapple reserve
2 Medium sized Oranges, cleaned and deseeded
2 Sticks of Celery
2 Tablespoons of Pomegranates

For the Dressing:

2 Tablespoons of Sugar
2tablespoons of Corn Flour
1 Tablespoon of Coarse Mustard paste
1 Teaspoon of red Chili powder
170 ml Milk
2 Egg yolks
3 tablespoons of Vinegar
1 and a ½ Teaspoon of Butter
Salt to Taste


1) Boil the Prawns and the Green Peas. Cut the Pineapple into Cubes.

2) In a Large Saucepan add the Sugar, Corn Flour, Mustard paste, Salt and Chili powder. Pour in the Milk. Dissolve all the ingredients.

3) Beat up the Egg yolks in a bowl and slowly add to the saucepan. Now heat the sauce pan at very low flame for 2 minutes with continuous stirring. DO NOT BOIL. To avoid any boiling you can keep the saucepan in hot water rather on the flame. Make the Dressing a little thick in consistency and take it off from the heat.

4) In a large Mixing Bowl, mix all the Dressing ingredients with the Marmalade. Mix them well and refrigerate for 40 minutes.

5) Mix everything and pour the dressing on the top. If the consistency of the dressing looks thicker add little milk to make it thinner.

6) Top it off with the Pomegranates and serve fresh.

This entry was posted in Food, US.