Coconut Chicken Salad
Coconut Chicken Salad
A classic summer favorite but with an added layer of flavor! Also there’s literally no way to make a chicken salad look appetizing.
Ingredients
2 chicken breast, boneless, skinless
If you want to NOT poach the chicken, you can sub it with rotisserie or pre-cooked chicken.
2 cup coconut milk, divided
1 cup chicken broth (optional, sub for water)
1/2 red onion, diced
1/2-1 Honeycrisp, diced
3 stalks celery, diced
4 tbsp crushed walnuts or almond
2 tbsp dijon mustard, whole seed
mayonnaise to taste
fresh black pepper
salt to taste
Directions
Lightly poach the chicken breast by adding 1 1/2 cups coconut milk and chicken broth into a saucepan on high heat.
Once the boiling liquid comes to a boil, decrease the temperature to low heat and cover to poach the chicken for about 10 minutes.
Finely dice celery, apple, nuts, and onion. Add all to a bowl.
Dice chicken into small cubes. Add chicken to the bowl.
Add 1/2 cup coconut milk and dijon. Mix thoroughly. Then add as much mayonnaise to your preference. I used about 1/4 cup, then added a few more squirts to make it the correct consistency.
This mixture congeals a bit in the fridge if it doesn’t have enough mayonnaise. I’d veer more wet than too dry.
Add final seasonings of choice, DOUSE in pepper, add salt to taste then give a final stir.
This keeps in the fridge in an air-tight container for up to 1 week. Serve on top of crackers, with celery sticks, or as a sandwich filling, and enjoy!
Conclusion
I love mayo salads in the summer for a quick snack and chicken salad never disappoints. I like a stupid amount of black pepper in this — I think it gives it the best flavor. I also just love pepper. Keeps for a week but will start to excrete a little bit of liquid from the salt. Highly recommend, or even halve the recipe if needed.
