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Source: America's Favorite Food Associations

Red Curried Indonesian Salad with a Roasted Cashew Oriental Dressing
This total meal will have everyone coming back for seconds.
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Serves: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 cup onion, coarsely chopped
1 cup red pepper, sweet, coarsely chopped
1 cup lychees, coarsely, chopped
1/4 cup lemon grass, finely, chopped
1/4 cup pineapple, coarsely, chopped
1 cup cashews, honey, roasted
3 cup basmati rice, cooked
1 pound chicken, breast, boneless
1 cup plain yogurt, blended with red curry paste (see next ingredient)
1/4 cup curry paste, red
1 cup oriental dressing & marinade
1 cup Thai peanut dressing & sauce, hot
6 cups escarole, torn
6 cups endive, torn
1 cup green onion, chopped
1 pounds seedless green grapes, halved
1 pound red seedless grapes, halved
2/3 cup raisins, muscat
1 cup cashews, roasted, pieces

Mix first seven ingredients to create "mixed rice" salad base.

Julienne chicken, marinate with half the curried yogurt for at least two hours, refrigerated. Roast chicken at 350 degrees until done (approximately 20 minutes). Allow to cool, toss with remaining yogurt. Blend the Oriental and Hot Thai peanut dressings in blender or food processor until smooth and combined. Toss in a large bowl with escarole, endives and green onions.

Arrange "mixed rice" as a border on plate. Place mixed greens in center plate. Top with chicken, grapes, raisins and honey-roasted cashews.

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