Exotic Coconut Curry Chicken Salad Recipe

Today’s Special: Coconut Curry Chicken Salad

Today, I’m excited to share a recipe that combines the bold flavors of a classic curry dish with the light and refreshing elements of a chicken salad. This dish is perfect for a summer lunch or a potluck gathering, bringing a burst of exotic and savory flavors to your table.

Ingredients:

• 300g chicken breast
• 200ml coconut milk
• 2 tbsp curry powder
• 100g plain yogurt
• 1 red bell pepper, diced
• 3 green onions, chopped
• Handful of fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Kitchen Tools:

• large skillet
• mixing bowl
• knife
• cutting board
• spatula

To start, heat a large skillet over medium heat and cook the chicken breast until no longer pink in the center, about 5-6 minutes per side. Remove from heat and let it cool before shredding or chopping into bite-sized pieces.

In a mixing bowl, combine the coconut milk, curry powder, yogurt, lime juice, salt, and pepper. Mix well until smooth and creamy. Add in the cooked chicken, red bell pepper, green onions, and cilantro. Stir until everything is well coated with the curry dressing.

Adjust the seasoning with more salt and pepper if needed. Serve the coconut curry chicken salad chilled, garnished with additional cilantro leaves for a fresh and aromatic touch.

This Coconut Curry Chicken Salad weighs approximately 800g in total, with 4 servings, each serving weighing around 200g. One serving of this flavorful dish contains an estimated 300 calories.

Pro tip: For an extra twist, try adding a handful of toasted coconut flakes on top for a crunchy texture and a pop of coconut flavor!

I hope you enjoy making and savoring this unique Coconut Curry Chicken Salad. Feel free to customize it with your favorite vegetables or spices to make it your own creation. Bon appétit!