Curried Chicken Salad on a Poppadum Crisp |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Excellent as an appetizer or snack. Ingredients:
1 tablespoon curry powder |
2 tablespoons coconut milk |
2 chicken breasts, cooked and shredded |
1/2 red onion, diced |
1/2 cup fat-free mayonnaise (or regular if desired) |
1 mango, diced |
1/3 cup salted roasted cashews, chopped |
1/3 cup cilantro, chopped |
salt and pepper |
pappadams, disks (likely found at your favorite italian eatery or market(preferably cooked) |
1 tablespoon peanut oil |
1/4 cup coconut, toasted |
Directions:
1. Chicken salad:.
2. Combine curry powder and coconut milk in small saucepan over medium heat.
3. Heat until mixture becomes a thick paste.
4. Let cool.
5. In a medium bowl combine shredded chicken and red onion.
6. Add mayonnaise and curry/coconut milk mix.
7. Stir until mixed.
8. Add the diced mango, cashews and cilantro.
9. Add salt and pepper as needed.
10. Poppadum Disks (if uncooked):.
11. Heat peanut oil in small skillet.
12. Cut the uncooked poppadums into triangles.
13. Place 2 poppadums into the hot oil at a time Cook until they turn a lighter color and puff up (about 10 seconds).
14. Using a spatula or tongs remove from oil and place on a double layer of paper towels.
15. Repeat for remaining poppadum disks.
16. Poppadum Disks (if cooked):.
17. Place in oven at 375 degrees F for 3-5 minutes.
18. To serve:.
19. Spoon curried chicken salad onto the center of each crisp.
20. Garnish with a sprinkle of toasted coconut and a cilantro sprig.
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