Puffed Rice Salad With Chicken

• 2 tablespoons olive oil
• 1 pound boneless chicken thighs, cut into small chunks
• Salt and black pepper
• 1/2 cup shredded unsweetened coconut
• 1 tablespoon curry powder
• 1 cup cooked or canned chickpeas, drained
• 1 carrot, chopped
• 1 cucumber, peeled and seeded if necessary, and chopped
• 1 large ripe tomato, cored and chopped
• 1/2 cup chopped scallions
• 1/2 cup coconut milk
• 3 tablespoons lime juice
• 3 cups puffed brown rice cereal
• 1/2 cup chopped fresh cilantro

1. Put the oil in a medium skillet over medium-high heat.
2. When its hot, add the chicken; sprinkle with salt and pepper.
3. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes.
4. Add the shredded coconut and curry powder.
5. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two.
6. Transfer to a large serving bowl; let cool for a few minutes.
7. Add the remaining ingredients to the bowl, and toss well to combine.
8. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

olive oil, chicken thighs, salt, coconut, curry powder, chickpeas, carrot, cucumber, tomato, scallions, coconut milk, lime juice, puffed brown rice cereal, fresh cilantro

Taken from cooking.nytimes.com/recipes/1014919 (may not work)