Red Curried Indonesian Salad with a Roasted Cashew-Oriental Dressing

Mixed Rice:
1 C. Onion, coarsely chopped
1 C. Sweet red pepper, coarsely chopped
1 C. Lychees, coarsely chopped
1/4 C. Lemon grass, finely chopped
1/4 C. Pineapple, coarsely chopped
1 C. Roasted cashew pieces
3 C. Basmati rice, cooked
1 Lb. Boneless chicken breasts
1 C. Yogurt, plain, low-fat and blended with red curry paste (see next ingredient)
1/4 C. Red curry paste
1 C. Oriental dressing & marinade
1 C. Hot Thai peanut dressing & sauce
6 C. each Escarole & endive, torn
1 C. Green onion, chopped
2 Lbs. Seedless green & red grapes, halved
2/3 C. Muscat raisins
1 C. Honey-roasted cashews

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° F 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.
Serves 12

* For a simplified version of this recipe, see Indonesian Chicken and Rice Salad