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Exotic Chicken Salad

 Exotic Chicken Salad
Heidi Kinzie who was kind enough to share their home with us for a photo shoot and provide us with lunch gave this recipe to me. The salad was so good, I couldn't leave without the recipe! Pairs well with Gallo Family Vineyards White Zinfandel.
4-6 ServingsPrep/Total Time: 20 min.


  • 1/2 cup cream of coconut
  • 1/3 cup red wine vinegar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1 cup canola oil
  • 3 cups cubed cooked chicken
  • 3/4 cup chopped celery
  • 3/4 cup seedless red grapes
  • 3/4 cup chopped macadamia nuts
  • Lettuce leaves
  • Toasted flaked coconut


  • In a blender container, combine cream of coconut, vinegar, mustard,
  • salt and garlic. Cover and process until smooth. With motor running,
  • slowly add oil in a steady stream. Set aside.
  • In a large bowl, combine chicken, celery, grapes and nuts. Add
  • dressing and toss well to combine. Serve in lettuce leaves and
  • sprinkle with coconut. Yield: 4-6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.