|
|
|
|
Serves 6 to 8
1
cup sweetened shredded coconut
2 tablespoons canola oil
1 medium onion,
finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2pounds skinless,
boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced
garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into
strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup
unsalted dry roasted peanuts, chopped
3 medium scallions, chopped
Honey-Mustard Vinaigrette (recipe follows)
Preheat the oven
to 350 degrees.
Spread the coconut on a small baking sheet and toast ,
stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil
in a medium saucepan. Add half the onion and cook stirring, until softened. Add
2 teaspoons of the curry powder and the ginger and cook, stirring, for two
minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil..
Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat
the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the
chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the
remaining chopped onion and 1 teaspoon curry powder and cook until chicken is
cooked through. Add to the rice and let cool, tosing occasionally. Stir in the
celery, bell pepper, currants and apple into the chicken and rice.
Add the
Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and
scallions to the chicken salad and combine. Serve the salad with your favorite
lettuce.
HONEY-MUSTARD VINAIGRETTE
Makes about 3/4 cup
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tablespoon
honey
1 tablespoon Dijon mustard
1 teaspoon minced garlic
6
tablespoons olive oil
Whisk the vinegar with the lemon juice, honey,
mustard and garlic. Whisk in the oil and season with salt and pepper.
