Puffed Rice Salad With Chicken
Published July 23, 2013
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 pound boneless chicken thighs, cut into small chunks
Salt and black pepper
½ 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
½ cup chopped scallions
½ cup coconut milk
3 tablespoons lime juice
3 cups puffed brown rice cereal
½ cup chopped fresh cilantro
Nutritional analysis per serving (4 to 6 servings)
21 grams carbs; 74 milligrams cholesterol; 380 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 5 grams fiber; 566 milligrams sodium; 17 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a medium skillet over medium-high heat. When it’s hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
- Step 2
Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.
Private Notes
Comments
That sounds good but you pretty much removed all the parts of the recipe that make it unique and worth putting on this website.
I made some substitutions because I didn't have items at home.
Left out - coconut milk & fresh cilantro, both favors I don't like, its a personal preference
Chick peas with Black beans
scallions with yellow onion
Brown rice cereal with 1/2 cup cooked couscous
I did precut the yellow onion and tomato and seasoned them with salt and red chille powder and let it sit for an hour in the fridge, this drew out the juices from the tomato and I used those when tossing the salad.
Note: Do not substitute Captain Crunch for puffed brown rice cereal
I accidentally substituted chickpeas with a can of soybeans, and ended up having to use sazón instead of curry powder (long story). And I used normal cooked rice instead of crisped rice. I think it turned out fantastic!
Note: Do not substitute Captain Crunch for puffed brown rice cereal
This was a unique one dish dinner for summer! I had a Japanese matcha curry powder that made the chicken and coconut a beautiful green color. We reduced the scallions a lot plus they were mild from our garden, but otherwise did as instructed. Definitely serve it only a few minutes after the puffed rice is wet. I added it last.