Red Curried Indonesian Salad with a Roasted Cashew-Oriental Dressing
Red Curried Indonesian Salad with a Roasted Cashew-Oriental Dressing
Servings: 12 servings
Ingredients
Mixed Rice:
- 1 C. Onion coarsely chopped
- 1 C. Sweet red pepper coarsely chopped
- 1 C. Lychees coarsely chopped
- 1/4 C. Lemon grass finely chopped
- 1/4 C. Pineapple coarsely chopped
- 1 C. Roasted cashew pieces
- 3 C. Basmati rice cooked
Chicken:
- 1 Lb. Boneless chicken breasts
- 1 C. Yogurt plain, low-fat and blended with red curry paste (see next ingredient)
- 1/4 C. Red curry paste
- 1 C. Oriental dressing & marinade
- 1 C. Hot Thai peanut dressing & sauce
- 6 C. each Escarole & endive torn
- 1 C. Green onion chopped
- 2 Lbs. Seedless green & red grapes halved
- 2/3 C. Muscat raisins
- 1 C. Honey-roasted cashews
Directions
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Mix first seven ingredients to create “mixed rice” salad-base.
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Julienne chicken, marinate with half the curried yogurt for at least two hours, refrigerated.
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Roast chicken at 350° F until done (approximately 20 minutes). Allow to cool, toss with remaining yogurt.
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Blend the Oriental and Hot Thai peanut dressings in blender or food processor until smooth and combined.
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Toss in a large bowl with escarole, endives and green onions.
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Top with chicken, grapes, raisins and honey-roasted cashews.
Recipe Notes
* For a simplified version of this recipe, see Indonesian Chicken and Rice Salad