Monday, March 3, 2014

Curried Chicken Salad

I modified this recipe from an old Pampered Chef cookbook.  The original recipe calls for a combination of mayonnaise and plain yogurt as a base for the dressing.  I switched it up for full fat (yum) coconut milk and a little bit of lemon juice for some tang.  The result was a definite hit for me.  It will become a lunchtime staple.

Check out the gorgeous picture from the cookbook.  Then mine.  Yeah, maybe I'll plate mine to look that good too.... or not.  It tastes great whether or not it looks amazing!

Curried Chicken Salad
1/2 cup coconut milk
1/2 teaspoon lemon juice
1 teaspoon curry powder (I like Madras)

1/4 teaspoon salt
3 cups diced cooked chicken
1 1/2 cups red seedless grapes, sliced in half
3/4 cup celery, sliced
1/3 cup green onion tops, thinly sliced
2 apples, chopped
1/3 cup chopped pecans, (I used almonds today)
1 medium cantaloupe
lettuce leaves

Combine the coconut milk with the lemon juice, salt and curry powder.  Set aside.  In  a large bowl combine the chicken, grapes, celery, green onion, apples and pecans.  Pour dressing over the top and toss to combine.  Refrigerate 1 hour or overnight to allow flavors to combine.

Serve on a bed of lettuce and cantaloupe.