Chicken Curry And Grilled Asparagus With Caramel Vinaigrette

Ingredients


1/2 lb fresh sugar snap peas
2 green onions, thinly sliced
3 boneless skinless chicken breasts (about 1 3/4 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
3 tablespoons curry powder
1 cup reduced-sodium chicken broth
1 cup coconut milk
2 (10.75-oz) cans condensed reduced-sodium cream of chicken soup



1 lb fresh asparagus spears
3 tablespoons canola oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup brown sugar
2 tablespoons unsalted butter
2 tablespoons rice vinegar



1 1/2 cups chopped walnuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
4 bananas (rinsed)
4 long skewers, optional
1/4 cup honey

Description

Chicken Curry And Grilled Asparagus With Caramel Vinaigrette

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