Coconut Chicken Salad

Three Ways To Use Coconut In This Colorful Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes


1 lb, chicken (tenderloins) cubed
1/2 cup red onion, diced
3/4 cup celery, sliced
3/4 cup golden raisins
1/2 cup cilantro leaves
1 1/2 cups seedless grapes, halved
1/2 cup toasted almond slices
1 cup toasted unsweetened coconut shavings
2 tbsp coconut oil
1 tbsp + 1 tsp curry powder
3/4 cup mayonnaise
1 tbsp agave syrup
1/4 cup coconut water
1/4 tsp ginger, grated
coconuts (optional)

Cooking Tools

Sheet pan
Frying pan
Mixing bowl

Preheat oven 375 Degrees F.  Line sheet pan with coconut shavings and almond slices and place in oven for a minute or two to toast.  Remove from oven and let cool.
In a frying pan on medium heat, melt coconut oil and add cubed chicken.  Sprinkle 1 tbsp of curry powder and cook for 10 minutes or until chicken is done. Set chicken aside to cool.  In a mixing bowl, add; mayonnaise, 1 tsp curry powder, coconut water, ginger, agave syrup, salt, pepper and whisk until well blended. Into the mixing bowl, fold in cooled cooked chicken, onions, celery, raisins, cilantro leaves, grapes, toasted almonds and coconut shavings.  Place in coconut halves (optional) for a unique serving bowl.
Serves 4

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