Malay Chicken Salad with Curried Ginger Dressing
By Lv2Cook
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Ingredients
- 1 cup uncooked instant rice
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 pound skinned, boned chicken breast cut into bite-size pieces
- 2 tablespoons vegetable oil
- 4 cups torn Boston lettuce
- 1 1/2 cups cubed pineapple
- 1 1/2 cups cubed peeled papaya or mango
- 1 cup seedless red grapes halved
- Curried Ginger Dressing
- 1/2 cup chopped fresh cilantro
- CURRIED GINGER DRESSING
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat peanut butter
- 1/4 cup thawed orange juice concentrate undiluted
- 1/4 cup honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
Details
Servings 1
Preparation
Step 1
Cook rice according to package directions, and cool.
Combine flour, cumin, coriander, and chicken in a large zip-top plastic bag; seal and shake to coat
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet, and sauté 8 minutes or until done. Set chicken aside.
Divide lettuce, rice, pineapple, papaya, grape halves, and cooked chicken evenly among 4 serving plates. Top each serving with Curried Ginger Dressing, and sprinkle with cilantro.
Serving Size: 1 serving salad and 1/4 cup dressing
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To Make Curried Ginger Dressing:
Combine all ingredients in a small bowl.
Yield: 1 cup
Serving Size: 1/4 cup
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