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

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

Show ingredients

Directions

Directions:

  1. In a mixing bowl, add the lite mayo, vinegar, coconut milk, celery and onions.
  2. 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.
  3. Add the chicken and fold until mixed.
  4. 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