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My little sister got into town yesterday and we have just been having a ball! It is SO MUCH FUN having her here. We are bound to stay up late, eat too much and laugh A LOT. Once we got back from the airport it was lunch time and this is what we came up with!
I am so impressed with this lunch, I can’t even wait to tell you all about it! I always get sick of the same old lunches and this certainly fit the bill of out of the ordinary. I loved ALL the tastes and textures in this dish and so did my sister: the creamy coconut milk, the spicy curry, the fresh vegetables, the sweet toasted coconut, and the crunchy almonds. YUM. All the flavors I love. Actually, I tend to love ALL flavors so my opinion shouldn’t count a whole lot. But my sister and my husband loved this. And, after you cook your chicken, this all comes together in about 10 minutes. How about that! A really great lunch that everyone will love!Don’t forget to check out the giveaway and follow me on google, twitter and facebook!
Coconut Curry Chicken Salad
yield: 2 servingsPrint This Recipe
1/4 cup coconut milk (mix it well before measuring)
2 tablespoons mayonnaise
1/2 tablespoon vinegar
2 teaspoons splenda (or sugar)
3/4 teaspoon curry powder (any kind)
salt & pepper, to taste
2 chicken breasts, cooked and cubed
1 large celery stalk, chopped
2 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 chopped almonds
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 bowl and stir to coat in sauce. Divide into two portions and top with coconut and almonds. Serve with bread or crackers.