The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tatiana’s Coconut Curry Chicken Salad


2 pounds boneless, skinless chicken breast

2 tablespoons olive oil



16 ounces Lavanya’s Coconut Simmer Sauce

1½ teaspoons Sallie’s Greatest Peach, Pepper, Ginger Jam

½ cup chives or green onion, finely chopped (optional)

½ cup red or green grapes or green apple, peeled and chopped

1 cup Molly and Me Sweet Spicy pecans, chopped

2 teaspoons mayonnaise

Sliced bread or lettuce cups to serve


  1. Coat chicken with olive oil, salt and pepper, then grill. When completely cooked through, cut chicken into 1-inch pieces.
  2. In large mixing bowl, add chicken and all other ingredients and mix well.
  3. Serve on bread or in lettuce cups.
Print Recipe