Coconut Curry Chicken Salad
Coconut Curry Chicken Salad
Here’s another great Whole Foods Market recipe I used last week in cooking class. Everyone loved the sweet coconut flavors that transformed this traditional standby in to an easy Asian summer dish. Thai curry paste, available in the Asian section of most major grocery stores, is a mixture of chile, garlic, galangal, shallots and spices, great to keep on hand for sandwich spreads and when making sauces. I switched out full-calorie coconut milk for the lite version as this saves over half the fat while still maintaining good flavor and texture. That’s an easy fix. The original recipe here called for tortillas, as in wraps which is an awesome idea too, but some of us are trying to cut down on processed grains, so I omitted them.
- Coconut Curry Chicken Salad
- 1/2 cup light coconut milk
- 1 Tbsp Thai green curry paste
- 2 Tbsp chopped fresh cilantro
- 1 1/4 cup shredded cooked chicken
- 1/2 cup halved red grapes
- 1/4 cup shredded carrots
- 1/4 cup unsweetened shredded coconut
- 2 Tbsp thinly sliced green onions
- 2 Tbsp chopped roasted peanuts or cashews
- 4 large green leaf lettuce leaves
- In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, grapes, carrots, coconut, green onions and peanuts; toss to coat.
- Spoon 1/4 of mixture onto each lettuce leaf. Roll up and secure with toothpick, if needed. Serve with side of fresh fruit.