Malay Chicken Salad with Curried Ginger Dressing

By Lv2Cook

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
____________________

To Make Curried Ginger Dressing:

Combine all ingredients in a small bowl.

Yield: 1 cup
Serving Size: 1/4 cup