Puffed Rice Salad With Chicken Recipe

Name: Puffed Rice Salad With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

896

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound boneless chicken thighs, cut into small chunks, Salt and black pepper, 1/2 cup shredded unsweetened coconut, and more.

Yes, Puffed Rice Salad With Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Puffed Rice Salad With Chicken

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