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Cooking with Good Day Austin: Curried Coconut Chicken Salad

122 views · Published 15 August 2014 · 5:12 · Indexed 26 October 2026

Channel: FOX 7 Austin · 2014 · Howto & Style

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Bryce Jeter from Whole Foods shares a creamy, spicy, fragrant and mildly sweet tropical recipe that's a perfect way to use leftover baked, broiled, grilled or rotisserie chicken. Any remaining salad can be used for sandwiches and wraps.

The recipe is as follows:

Curried Coconut Chicken Salad

Serves 4

Ingredients:

11 ounces coconut milk (not light coconut milk), divided

1 1/4 teaspoon curry powder

1 teaspoon onion powder

1/4 teaspoon salt

2 teaspoons brown mustard seeds

1/4 cup chopped cilantro

3 cups cooked shredded chicken, dark or white meat (Let's use rotisserie)

1/4 cup orange juice

1/2 cup roughly chopped dates, divided

1/2 cup roughly chopped pistachios, divided

6 cups chopped romaine lettuce

Method:

-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. Top lettuce with a scoop of chicken salad. Garnish with remaining chopped dates and pistachios. Serve immediately.

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