>From the Hershey's website...


Indian Spiced Cocoa Chicken Salad 

        * 2 tablespoons ground cumin
        * 2 tablespoons curry powder
        * 1 teaspoon salt
        * 1 teaspoon ground black pepper
        * 1-1/2 tablespoons HERSHEY'S Cocoa
        * 1 tablespoon vegetable oil
        * 6 boneless, skinless chicken breasts(5 oz. each)
        * 3/4 cup olive oil
        * 1/4 cup apple cider vinegar
        * 8 cups salad greens
        * 1 large red bell pepper, cut into strips
        * 1 large orange bell pepper, cut into strips
        * 1 pint cherry tomatoes, cut in half
        * 1 medium sliced cucumber, cut in half
        * 12 radishes, sliced
        * 1-1/2 cups couscous, cooked and cooled
1. Heat oven to 350°F. Grease baking sheet..

2. Stir together cumin, curry powder, salt, pepper and cocoa in small bowl; set 
aside. Rub chicken breasts with vegetable oil. Sprinkle 1 heaping teaspoon 
cocoa curry mixture over each chicken breast reserving remainging spice mix 
(about 4 tablespoons) for dressing. Place coated chicken on prepared baking 

3. Bake 20 to 25 minutes or until juices are clear. Cool. Slice into strips; 
set aside.

4. Stir together remaining cocoa curry spice mix, olive oil and vinegar in 
medium bowl until blended. Cover; refrigerate until chilled.
Makes About 1 cup dressing.

5. To serve: Divide salad greens among 6 salad plate. Arrange chicken slices, 
red peppers, orange peppers, cherry tomatoes, cucumbers, radishes, and cooled 
couscous on top of salad greens. Serve immediately with dressing.

Makes 6 salads.
Rhonda G in Missouri


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