Curry Chicken Pineapple Coconut Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time. Ingredients:
2 cups chicken, diced |
2 tablespoons olive oil |
1 teaspoon curry powder |
1 (7 ounce) box macaroni, rings |
1 (20 ounce) can pineapple tidbits, drained |
4 green onions, sliced |
1/4 cup fresh cilantro, fresh and chopped |
1 cup mayonnaise |
1/4 cup coconut milk |
Directions:
1. Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
2. Cook macaroni rings according to package, drain and rinse with cool water.
3. Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
4. Refrigerate until serving, at least 2 hours.
|
|