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.

Ingredients

SERVES: APPROX. 5 LBS.

2 lbs.	10255600928 Tyson® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat
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

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.

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Application Uses

MEAL

Dinner

Lunch

CUISINE

American

Indian

MAIN INGREDIENTS

Chicken

SEGMENT

College & University

Convenience

Healthcare

Hospitality

Lodging & Gaming

Restaurant

Sandwich & Deli

Recipe Tags