Ingredients
Units
Scale
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 1/2 tsp Salt
- 2 tsp Yellow Curry Powder
- 1 clove Garlic, pressed
- 2 pounds cooked Boneless Skinless Chicken Breast
- 1/2 cup Unsalted Cashews, roasted or raw
- 1/2 cup Carrot, grated
- 1/3 cup shredded Unsweetened Coconut
- 1/3 cup Dried Cranberries
- 1/3 cup Celery, diced (about 1 stalk)
- 1/3 cup diced Red Onion
Instructions
- In a small bowl, combine the mayo, sour cream, salt, yellow curry powder, and pressed garlic. Stir well to combine.
- Chop the red onion, celery, and dried cranberries, shred the cooked chicken, and grate the carrot.
- In a large bowl, combine the shredded chicken, cashews, grated carrot, shredded coconut, dried cranberries, celery, and red onion. Toss with a wooden spoon or your hands to mix.
- Add the dressing to the large bowl and stir until the dressing is well incorporated with the salad ingredients. Keep refrigerated until ready to use. Serve over salad greens or on sandwiches.
Notes
See post for suggestions on cooking the chicken.
Mild or medium yellow curry powder may be used.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
- Calories: 506
- Sugar: 7
- Sodium: 1002
- Fat: 34
- Saturated Fat: 9
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 116