Monday, April 12, 2010

Tropical Chicken Salad

The Cheffettes5 recently took a trip to the Philippines, where we enjoyed exquisite beaches, amazing sunshine, and even more amazing food. Returning to the dreary weather of Korea was a great challenge! Feeling the need to bring a little tropical paradise to the table, I decided to make something on the tropical side.

I made this up as I went, so no measurements are available, but I am confident anyone can make it work- just go by your preferences.

Tropical Chicken Salad Ingredients:

1 chicken breast per person
dates to taste
pistachios, chopped
dried coconut flakes
about 10 crushed coriander seeds
3 TBLSP coconut cream powder
1 TBLSP "Better than Bouillon" chicken stock

1/2 container plain white yogurt per chicken breast (about 1/8 cup)
coconut cream powder
about 1/8 cup mango juice
1/8 cup orange juice
yellow curry powder to taste
1/2 TBSLP dijon mustard
1/2 TBSLP honey

Boil chicken breast in chicken stock with coriander seeds and 3 TBSLP coconut cream powder. When chicken is fully cooked, remove from mixture and immediately slice chicken into bite sized pieces cutting against the grain. Let cool. Mix the juices and coconut powder of the sauce ingredient list. Add curry to yogurt, and add coconut mix to yogurt. Stir well. Add all other sauce ingredients. Pour over cooled chicken, adding the other ingredients with it. Mix well. Serve over a bed of lettuce or with toasted bread of your choice. Enjoy!

Yours in Sunshine,


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