The Pioneer Woman Tasty Kitchen
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Coconut Curry Chicken Salad

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Easy

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Description

Sweet, creamy, crunchy and fresh, this chicken salad is sure to take you out of your everyday lunch rut!

Ingredients

  • ¼ cups Coconut Milk (well Mixed)
  • 2 Tablespoons Good, Quality Mayonnaise
  • ½ Tablespoons Vinegar
  • 2 teaspoons Splenda Or Sugar
  • ¾ teaspoons Curry Powder
  • 3 dashes Salt And Pepper, to taste
  • 2 whole Chicken Breasts Cooked And Cubed
  • 1 stalk Celery, Washed And Diced
  • 2 whole Green Onions, Chopped (all The White And Most Of The Green Parts)
  • 1 Tablespoon Chopped Cilantro
  • 2 Tablespoons Sweetened Shredded Coconut, Toasted
  • 2 Tablespoons Toasted Slivered Almonds

Preparation

In large bowl, whisk together coconut milk, mayonnaise, vinegar, Splenda, curry powder, salt and peper until smooth. Pour cubed chicken, celery, onion and cilantro into the bowl and stir to coat in the sauce. Divide into two portions and top with coconut and almonds.

Serve with bread or crackers.

One Comment

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renene77 on 8.27.2010

My friend Miley, made this at her daughters birthday and it was so delicious!!!!

3 Reviews

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Kelly on 7.23.2017

Really good chicken salad. Mine was a little dry; next time I will double the dressing.

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gummybear on 2.27.2011

I made this for dinner tonight and it was a great twist on the traditional chicken salad. I added a little bit more coconut milk and wish I had better quality mayo, but it was still delicious. I especially liked the toasted coconut and almonds on the top. Thanks!

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on 1.25.2011

I guess I am only rating the dressing… I made the dressing as written except subbed honey for the sugar, mixed with chicken and used the chicken salad on top of fresh pineapple with unsweetened coconut and almonds.
Maybe an odd cold weather lunch but very refreshing!

Thank you!

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