In order to bring you the best organic produce, some ingredients may differ from those depicted.
Coconut chicken and curried cauliflower salad with grapes and almonds
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 670 Calories/Serving
30–45 Minutes
In this remix of Indian fried chicken, we coat chicken thighs in spices and shredded coconut for crispy, golden deliciousness.
In your bag
- 1 organic lime
- 1 head organic cauliflower
- Sunbasket coconut-mayo base (mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)
- 1 tablespoon curry powder
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- ⅓ cup shredded coconut
- ¼ pound organic red or other grapes
- 3 organic scallions
- 3 tablespoons dry-roasted almonds
Nutrition per serving
Calories 670, Total Fat 53g (68% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 610mg (27% DV), Total Carb. 25g (9% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Eggs, Tree Nuts (almond, coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the salad dressing; prep the cauliflower
- Zest and juice the lime, keeping the zest and juice separate. Set aside all but 1 tablespoon [2 TBL] lime juice for finishing the salad.
- Cut away the core from the cauliflower; place the cauliflower, flat side down, and cut crosswise into ¼-inch-thick slices.
In a large bowl, stir together the lime zest, 1 tablespoon [2 TBL] lime juice, the coconut-mayo base, curry powder, 2 to 3 teaspoons [4-6 tsp] oil, and 1 to 2 teaspoons [2-4 tsp] water; season with salt and pepper. Transfer 1 tablespoon [2 TBL] of the salad dressing to a small bowl to use for the chicken.
Add the cauliflower to the large bowl and toss to coat with the dressing. Season with salt and pepper. Refrigerate while you prepare the chicken.
2
Prep the chicken
- Place 1 or 2 chicken pieces at a time on a large piece of plastic wrap or waxed paper and sprinkle with a few drops of water. Cover with another piece of plastic wrap or waxed paper and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap or waxed paper, transfer the chicken to a plate, pat dry with a paper towel, and season generously with salt.
On a plate or in a shallow bowl, spread the coconut in an even layer. Rub the chicken on both sides with the remaining 1 tablespoon [2 TBL] salad dressing, then firmly press the chicken into the coconut until well coated.
3
Cook the chicken
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate.
While the chicken is cooking, assemble the salad.
4
Finish the salad
- Remove any stems from the grapes. Cut the grapes in half; cut any large grapes into quarters.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Coarsely chop the almonds.
To the bowl with the cauliflower, add the grapes, white parts of the scallions, and almonds. Stir in as much of the remaining lime juice as you like and toss to coat. Season to taste with salt and pepper.
Serve
Transfer the chicken and curried cauliflower salad to individual plates. Garnish with the green parts of the scallions and serve.
Kids Can!
- Juice the lime.
- Stir the salad dressing.
- Remove any stems from the grapes.
- Assemble the salad.
- Garnish with the scallions.