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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4-6 servings

Ingredients

  • 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

Directions

  • 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.

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