Coconut Curry Chicken Salad
Creamy coconut-curry dressing enfolds tender pulled chicken, celery, red onion, toasted almonds, and red grapes. Served as a sandwich or wrap garnished with lettuce, roasted red peppers and pomegranate seeds.
Coconut Curry Chicken Salad
Ingredients
Serves
approx. 5 lbs.
Ingredients
8 oz.
Lite Mayo
2 oz.
Rice wine vinegar
8 oz.
Coconut Milk
8 oz.
Celery, small diced
8 oz.
Onion, small diced
2 Tbsp.
Turmeric, powder
2 Tbsp.
Black Pepper, cracked
To taste
Curry Powder
8 oz.
Red Grapes, cut in half
4 oz.
Almonds, sliced and toasted
Directions
Directions:
- In a mixing bowl, add the lite mayo, vinegar, coconut milk, celery and onions.
- Bloom the Turmeric in a small amount of water. Add the Turmeric slurry and the additional dry spices to the mix and gently fold the dressing until the turmeric is fully dispersed.
- Add the chicken and fold until mixed.
- Right before service, add the red grapes and sliced almonds.
Watch the culinary demo!
https://www.youtube.com/watch?v=xxLKm36zsI4
*Minimally processed, no artificial ingredients
Meal
Dinner
Lunch
Cuisine
American
Indian
Main Ingredient
Chicken
Segment
College & University
Convenience
Healthcare
Hospitality
Lodging & Gaming
Restaurant
Sandwich & Deli