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Categories:
olive oil vinaigrette Worcestershire sauce honey s red curry powder garlic chicken breast Boston lettuce unsalted cashews coconut
Viewed: 62 - Published at: 2 years agoIngredients
- 23 cup olive oil vinaigrette dressing
- 14 cup Worcestershire sauce
- 14 cup honey
- 2 tablespoons Frank's red hot sauce, caynne pepper sauce
- 2 teaspoons curry powder
- 2 garlic cloves, minced
- 1 lb boneless skinless chicken breast
- 4 cups watercress, washed and torn
- 4 cups boston lettuce, washed and torn
- 14 cup unsalted cashews, coarsely chopped
- 12 cup shredded coconut, toasted
Method
- place salad dressing worcestershire sauce honey, franks hot sauce, curry powder and garlic in a blender or food processor.
- cover, process until well blended.
- reserve 1/2 curry mixture to dress salad.
- place chicken in large resealable plastic bag.
- pour remaing curry mixture over chicken, seal bag, marinate in fridge for 30 minutes.
- heat electric grill pan or barbeque grill.
- grill chicken 10 to 15 minutes or until no longer pink in center.
- arrange salad greens on large serving platter.
- cut chicken into thin slices.
- arrange over greens, top with nuts and coconut.
- serve with reserved dressing.
