© The French’s Food Company LLC
Tropical Curried Chicken Salad Tropical Curried Chicken Salad Makes: 4.00 servings 2/3 cup prepared olive oil vinaigrette salad dressing 1/4 cup FRENCH'S® Classic Worcestershire Sauce 1/4 cup Honey 2 Tbsp. FRANK'S® RedHot® Cayenne Pepper Sauce 2 tsp. curry powder 2 tsp. minced garlic 1 lb. boneless, skinless chicken breast halves 8 cups lettuce leaves 1/4 coarsely chopped cup unsalted cashews 1/2 cup shredded coconut, toasted Tip: To toast coconut, bake 10 to 15 min. at 350°F until lightly golden.
24 200

Tropical Curried Chicken Salad

Makes: 4 servings
Prep Time: 15 min
Cook Time: 15 min
User Rating:

Ingredients

  • 2/3 cup prepared olive oil vinaigrette salad dressing
  • 1/4 cup FRENCH'S® Classic Worcestershire Sauce
  • 1/4 cup Honey
  • 2 Tbsp. FRANK'S® RedHot® Cayenne Pepper Sauce
  • 2 tsp. curry powder
  • 2 tsp. minced garlic
  • 1 lb. boneless, skinless chicken breast halvescut into cubes
  • 8 cups lettuce leaveswashed and torn
  • 1/4 cup coarsely chopped unsalted cashews
  • 1/2 cup shredded coconut, toasted

Directions

Place salad dressing, Worcestershire, honey, Frank's RedHot Sauce, curry and garlic in blender or food processor. Cover; process until well blended. Reserve 1/2 cup curry mixture for salad.

Place chicken in large resealable plastic food storage bag. Pour remaining curry mixture over chicken. Seal bag; marinate in refrigerator 30 minutes.

Heat barbecue grill. Grill chicken 10 to 15 min. until no longer pink in center. Arrange salad greens on serving plates. Slice chicken and arrange on top of greens. Sprinkle with nuts and coconut. If desired, garnish with diced red and orange bell peppers. Serve with reserved dressing.

- Tips

Tip: To toast coconut, bake 10 to 15 min. at 350°F until lightly golden.

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Tropical Curried Chicken Salad

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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