PUFFED RICE SALAD WITH CHICKEN

Puffed Rice Salad With Chicken image

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 4 grams, TransFat 0 grams