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Tropical Curried Chicken Salad
Makes: 4 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 pound boneless skinless chicken breast
8 cups lettuce leaves, washed and torn
1/4 cup coarsely chopped unsalted cashews
1/2 cup shredded coconut, toasted
<p>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.</p><p>PLACE chicken in large resealable plastic food storage bag. Pour remaining curry mixture over chicken. Seal bag; marinate in refrigerator 30 minutes.</p><p>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.</p>
Makes: 4 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 pound boneless skinless chicken breast
8 cups lettuce leaves, washed and torn
1/4 cup coarsely chopped unsalted cashews
1/2 cup shredded coconut, toasted
<p>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.</p><p>PLACE chicken in large resealable plastic food storage bag. Pour remaining curry mixture over chicken. Seal bag; marinate in refrigerator 30 minutes.</p><p>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.</p>
Tropical Curried Chicken Salad
Makes:
4 servings
Prep Time: 15 min
Cook Time: 15 min
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 pound boneless skinless chicken breast
- 8 cups lettuce leaves, washed 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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