Tropical Curried Chicken Salad |
|
 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Delicious served for lunch or dinner. Chicken needs to marinate for 30 minutes, or even over night for greater flavors. Just refrigerate the remainder of the mixture, until you are ready to assemble your salad. From TOH Ingredients:
2/3 cup olive oil vinaigrette dressing |
1/4 cup worcestershire sauce |
1/4 cup honey |
2 tablespoons frank's red hot sauce, caynne pepper sauce |
2 teaspoons curry powder |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast |
4 cups watercress, washed and torn |
4 cups boston lettuce, washed and torn |
1/4 cup unsalted cashews, coarsely chopped |
1/2 cup shredded coconut, toasted |
Directions:
1. place salad dressing worcestershire sauce honey, franks hot sauce, curry powder and garlic in a blender or food processor. cover, process until well blended. reserve 1/2 curry mixture to dress salad.
2. place chicken in large resealable plastic bag.
3. pour remaing curry mixture over chicken, seal bag, marinate in fridge for 30 minutes.
4. heat electric grill pan or barbeque grill. grill chicken 10 to 15 minutes or until no longer pink in center.
5. arrange salad greens on large serving platter.
6. cut chicken into thin slices.
7. arrange over greens, top with nuts and coconut.
8. serve with reserved dressing.
|
|