Page 19 - untitled

PREPARATION
1. To make the salad, prepare a grill for direct-heat cook- ing over high heat. Add the chicken and cook until dark grill marks appear on the bottom, 4 to 5 minutes. Flip the chicken over and grill until cooked through, 4 to 6 minutes more. Set aside.
2. Heat the oil in a large saucepan over medi- um-high heat. Add the onion and garlic and sauté until just tender. Stir in the rice, chicken stock, curry powder and Tabasco sauce and bring to a boil. Lower heat to low, cover and sim- mer until rice has absorbed all the liquid and is tender, 10 to 15 minutes. Transfer to large bowl and let cool to room temperature.
3. Stir the artichokes, green onions, pepper and celery, as well as the shrimp, crab- meat, smoked sausage and peas, if using, into the rice mixture.
4. To make the dressing, in a bowl, whisk together the mayonnaise, curry powder and turmeric. Season to taste with salt and pepper.
5. Stir the dressing into the sal- ad until combined and chill until serving time.
UMASSDINING.COM – 15