It's time for another round of Blogger's Recipe Roundup.
Each day this week I will be featuring a new recipe from a fun pool of bloggers.
Becky from Vintage Mixer is sharing her recipe for Coconut-Curry Chicken Salad. Make sure to stop by her blog to check out her Salt Lake City restaurant reviews.
Coconut-Curry Chicken Salad
2 large chicken breasts; cooked with salt and pepper and shredded
1/4 cup light coconut milk
4 TB light mayonnaise
2 TB of Curry (at least )
1 cup of red grapes, cut in half
1/2 cup of celery, diced
1 green apple, diced
1/4 cup shredded sweetened coconut
Cook chicken, then shred with two forks. Add coconut milk, mayo, curry, salt and pepper and mix with chicken well. Add more mayo, curry or milk if needed. Mix in half of the shredded coconut. Add grapes, celery, and apple. Lightly mix all ingredients. Serve over toast or greens and top with additional shredded coconut.