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.
11 ounces (325 ml) coconut milk, divided
1 1/4 teaspoons curry powder
1 teaspoon onion powder
1/4 teaspoon salt
2 teaspoons brown mustard seeds
1/4 cup (4g) chopped cilantro
2 cups (280 g) cooked shredded chicken, dark or white meat
1/4 cup (60 ml) orange juice
10 drops stevia
1/2 cup (55 g) chopped pecans, divided
8 cups (440 g) chopped romaine lettuce
1/4 cup (20 g) finely shredded coconut
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, stevia, and 1/4 cup pecans. 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 pecans.
Yield: 4 servings
Per serving: 32 g fat, 7 g net carbs, 35 g protein, 456 calories.
Recipe adopted from Whole Foods