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Warm Curried Chicken Salad




Source of Recipe


Frank's® RedHot®
Warm Curried Chicken Salad
Makes 4 servings

Ingredients
2/3 cup olive-oil vinaigrette salad dressing
1/4 cup French's® Worcestershire Sauce
1/4 cup honey
2 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
2 teaspoons curry powder
2 cloves garlic, minced
1 pound boneless skinless chicken breasts
1 bunch watercress, trimmed and washed
2 bananas
1/4 cup coarsely chopped unsalted cashew nuts
1/2 cup shredded coconut



Prep Time 15 minutes
Marinate Time 30 minutes
Cook Time 15 minutes




1. Place dressing, Worcestershire, honey, Frank's RedHot Sauce, curry and garlic in blender or food processor. Cover; process until well blended. Reserve 1/2 cup curry mixture for salad.

2. Place chicken in large resealable plastic food storage bag. Pour remaining curry mixture over chicken. Seal bag; refrigerate 30 minutes.

3. Prepare grill. Place chicken on grid; discard marinade. Grill, over medium-high coals, 15 minutes or until chicken is no longer pink in center, turning often. Arrange watercress on large serving platter. Cut chicken and bananas into thin slices. Arrange over watercress. Top with cashews and coconut. Serve with reserved dressing.