Creamy Coconut Chicken Salad
This is a chicken salad full of toasty coconut, slivered almonds and yes, you guessed it, quinoa! I mean really, who wouldn't love some quinoa mixed with their chicken salad? I know I would!
Servings: 6 Servings
Calories: 201kcal
Ingredients
- 1 chicken breast grilled & chopped into bite sized pieces
- 1 cup cooked quinoa
- 2 celery stalks quartered lengthwise & chopped
- ¼ cup sliced almonds
- ¼ cup shredded coconut
- ½ cup chilled coconut cream from the top of a can of full-fat coconut milk that has been refrigerated overnight
- Salt & pepper to taste
Instructions
- Toast the almonds and shredded coconut in a dry pan over medium heat until lightly browned, 2 – 3 minutes.
- combine all ingredients into a bowl, minus the coconut cream. Add the coconut cream and fold the ingredients together until everything is creamy.
- Season with salt & pepper.
- Refrigerate for 1 – 2 hours, remove and serve immediately.
Notes
cook time assumes you have pre-grilled chicken and pre-cooked quinoa
Nutrition
Calories: 201kcal | Carbohydrates: 11g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 1.4mg