Tatiana’s Coconut Curry Chicken Salad

Chicken Salad
Photo by Christina Oxford

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4-6 servings

  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 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.
  • from Lavanya Sabin, Charleston, SC

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