–4 chicken tenderloins or breast strips
–curry powder (boxed)
–Bac’n pieces (soy bacon)
–minced peanuts (use a food processor)
–coconut milk (lite, canned)
–white rice (instant)
–asparagus (one-half bunch, fresh)
–lemon zest (bottled)
–salt and pepper
–butter lettuce (half a package)
–tomato (1, fresh, medium)
–Caesar salad dressing
1 – Place chicken in a covered baking dish. Add one-fourth cup of coconut milk to 2 tablespoons of curry powder. Stir well. Add this sauce to the chicken. Sprinkle minced peanuts and parsley over the chicken. Set aside.
2 – Place one-half package of butter lettuce in a mixing bowl. Chop 1 tomato, and season with salt, pepper, and basil; then add to the bowl. Stir well. Set aside.
3 – Place two-thirds cup of white rice to a covered baking dish. Add two-thirds cup of water. Season with salt and olive oil. Stir well. Microwave on high for 2 minutes. When finished, let sit for at least 5 minutes to allow water to be absorbed.
4 – Place one-half bunch of asparagus to a covered baking dish with a little water. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 4 minutes.
5 – Break 2 eggs in a shallow, covered baking dish. Stir, and season with salt, pepper, and olive oil. Microwave on high for 1 and one-half minutes. When finished, chop the egg and keep covered to preserve warmth.
6 – Microwave the chicken on high for 5 and one-half minutes. When finished, sprinkle chopped egg and Bac’n pieces on top.
7 – Add Caesar dressing to the salad. Stir well. Then fold in 1 chopped avocado.
8 – Serve the salad as a first course. Then serve the curried chicken atop the white rice, with the asparagus as a side.
–curried chicken adapted from To the Taste of a King; other recipes original.