Sun with Rays
Navigation Button Magnifying Glass
© The French’s Food Company LLC
Tropical Curried Chicken Salad 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>
24 200

Tropical Curried Chicken Salad

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

Be the first to rate!

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.

Frank's RedHot - Rate and Review close

You Need an Account to Rate and Review

As a member of the Frank's RedHot community, you will have the ability to: 

  • Rate and review recipes on Franksredhot.com
  • Access special offers and coupons from Frank's RedHot and The French's Food Company
  • Receive exclusive newsletters with new recipes and product news
Already a member? » Login Here
Recipe Rating close
Thank you for rating this recipe!

Tropical Curried Chicken Salad close
Frank's RedHot - Coupons close

You Need an Account to View Coupons

As a member of the Frank's RedHot community, you will have the ability to:

  • Rate and review recipes on Franksredhot.com
  • Access special offers and coupons from Frank's Redhot and The French's Food Company
  • Receive exclusive newsletters with new recipes and product news