Coconut and Curry Grilled Chicken Salad Recipe Taura

1. 1

   Rinse Chicken breast.

2. 2

   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.

3. 3

   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.

4. 4

   Mix everything together until the coconut milk takes on the yellow color of the curry and there are no lumps in the mixture.

5. 5

   Add the tenderized/flat chicken breast to the bowl, cover and refridgerate for about 8 hrs.

6. 6

   (All this time allows for the chicken to really soak everything up) -This works well to do overnight.

7. 7

   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!

8. 8

   )-

9. 9

   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!

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.