Curried Coconut Chicken Salad

Curried Coconut Chicken Salad GFIngredients:

11 ounces coconut milk (not light coconut milk), divided
1 1/4 teaspoons curry powder
1 teaspoon onion powder
1/4 teaspoon salt
2 teaspoons brown mustard seeds
1/4 cup chopped cilantro
3 cups cooked shredded chicken, dark or white meat
1/4 cup orange juice
1/2 cup roughly chopped dates, divided
1/2 cup roughly chopped pistachios, divided
6 cups chopped romaine lettuce
1/4 cup finely shredded coconut

Method:

Measure 3/4 cup coconut milk into a bowl and stir in curry powder,
onion powder, salt, mustard seeds, cilantro and shredded chicken.
Toss to coat well.

Pour remaining 2/3 cup coconut milk into a blender with orange juice,
1/4 cup dates and 1/4 cup pistachios.
Blend until smooth and creamy.
Pour dressing over romaine lettuce and toss to coat.

Preheat a large sauté pan over medium heat.
Add shredded coconut and toast, stirring often until golden and fragrant, 3 to 5 minutes.

To serve, divide lettuce among plates. Top with a scoop of chicken salad.
Garnish with toasted coconut and remaining chopped dates and pistachios. Serve immediately.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

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