Red Curried
Indonesian Salad with a Roasted Cashew-Oriental Dressing
Mixed Rice:
1 onion, coarsely chopped
1 cup sweet red pepper, coarsely chopped
1 cup lychees, coarsely chopped
1/4 cup lemon grass, finely chopped
1/4 cup pineapple, coarsely chopped
1 cup roasted cashew pieces
3 cups Basmati rice, cooked
Chicken:
1 pound boneless chicken breasts
1 cup yogurt, plain, low-fat and blended with red curry paste
(see next ingredient)
1/4 cup red curry paste
1 cup Oriental dressing and marinade
1 cup hot Thai peanut dressing & sauce
6 cups each escarole and endive, torn
1 cup green onion, chopped
2 pounds seedless green and red grapes, halved
2/3 cup muscat raisins
1 cup honey-roasted cashews
Mix first seven ingredients
to create “mixed rice” salad-base.
Julienne chicken, marinate
with half the curried yogurt for at least two hours, refrigerated.
Roast chicken at 350°F
(175°C) until done (approximately 20 minutes). Allow to cool,
toss with remaining yogurt.
Blend the Oriental and
Hot Thai peanut dressings in blender or food processor until
smooth and combined. Toss in a large bowl with escarole, endives
and green onions.
Arrange “mixed rice”
as a border on plate. Place mixed greens in center plate. Top
with chicken, grapes, raisins and honey-roasted cashews.
