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Comments: Creamy, spicy, fragrant and mildly sweet, the flavors of this tropical chicken salad are sure to delight and surprise. Leftover baked, broiled, grilled or rotisserie chicken works perfectly in this recipe. Use any remaining chicken salad for tasty sandwiches or wraps.
Ingredients:
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11 ounces coconut milk (not light coconut milk), divided
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1 1/4 teaspoons curry powder
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1 teaspoon onion powder
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1/4 teaspoon salt
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2 teaspoons brown mustard seeds
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1/4 cup chopped cilantro
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3 cups cooked shredded chicken, dark or white meat
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1/4 cup orange juice
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1/2 cup roughly chopped dates, divided
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1/2 cup roughly chopped pistachios, divided
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6 cups chopped romaine lettuce
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1/4 cup finely shredded coconut
Directions:
Measure 3/4 cup coconut milk into a bowl and stir in curry powder, onion powder, salt, mustard seeds, cilantro and shredded chicken. Toss to coat well. Pour remaining 2/3 cup coconut milk into a blender with orange juice, 1/4 cup dates and 1/4 cup pistachios. Blend until smooth and creamy. Pour dressing over romaine lettuce and toss to coat. Preheat a large sauté pan over medium heat. Add shredded coconut and toast, stirring often until golden and fragrant, 3 to 5 minutes. To serve, divide lettuce among plates. Top with a scoop of chicken salad. Garnish with toasted coconut and remaining chopped dates and pistachios. Serve immediately.