Coconut and Curry Grilled Chicken Salad Recipe Taura
- 1 Skinless chicken breast
- 1 Can of Coconut Milk
- Seasonings: 5 tablespoons of Curry powder, Nature's Seasoning blend, Kosher salt and fresh ground pepper to taste
- fresh, rinsed spinach leaves and a side of poppyseed & mango dressing
- Rinse Chicken breast.
- Take a meat tenderizer and gently tenderize/flatten the chicken breast This will allow the yummy seasonings and coconut to really soak into the chicken and allow the chicken to cook quickly and evenly.
- In a medium bowl combine all other ingredients: Natures Seasoning Blend, Kosher Salt and Fresh Ground pepper (Go light on the salt as a little of this salt goes a long way-and you can always add a bit more later) coconut milk and the curry powder.
- Mix everything together until the coconut milk takes on the yellow color of the curry and there are no lumps in the mixture.
- Add the tenderized/flat chicken breast to the bowl, cover and refridgerate for about 8 hrs.
- (All this time allows for the chicken to really soak everything up) -This works well to do overnight.
- Start a charcoal grill and once the the flames on the grill have subsided place the chicken breast on the grill to slowly cook over the smoky grill (I used a disposable grill right outside my apartment and it makes for a really easy clean up!
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- Throughout the grilling/smoking process evening pour/baste on the curry/seasoning sauce and turn the chicken breast over every 8-12 minutes (We dont want this lovely chicken to get too burned) and after about 15-18 minutes of cooking you should have a lovely curry coconut smoked breast!
- Allow chicken to cool and then slice into strips and place atop a fresh spinach salad that has been lightly drizzled with a mango/poppyseed dressing... And now you have a wonderful and healthy lunch, appetizer or main course at dinner.
chicken breast, coconut milk, curry, mango dressing
Taken from www.chowhound.com/recipes/coconut-curry-grilled-chicken-salad-11908 (may not work)