Coconut Curry Chicken Salad

Coconut Curry Chicken Salad
2 1/2 cups cooked chicken, cut into 1/2″ cubes
3/4 cup sliced celery
1/2 cup sliced green onion
1/4 cup dried apricots, cut into 1/4″ pieces
1/4 cup finely sliced or shredded carrot
1/4 cup shredded/shaved sweetened coconut for garnish
3/4 c. grapes
dressing:
3/4 cup coconut milk
1/2 cup sugar
1/2 cup mayo
2 T. curry powder
2 t. ground ginger
1 t. garlic powder
pinch of salt and pepper
greens, rolls, or croissants for serving

toss all ingredients together, whisk together ingredients for dressing. Add the dressing slowly to the chicken mixture and stir until just coated – a little goes a long way! Top with coconut. Serve on a bed of greens or as a sandwich. You may substitute shrimp or add other dried fruits and nuts too. Serves about 4 people.

Plates & Palates

390 N 500 W Ste 100, Bountiful, UT 84010

(801) 292-2425

platesandpalatesutah.com