Tuesday, April 17, 2012

Crunchy Vegetable & Coconut Curry Chicken Salad

Salad night! 

This salad was so easy and SO good!  A couple of ingredients and some left over chicken, and you're ready to go...


Crunchy Vegetable & Coconut Curry Chicken Salad
2c cubed cooked chicken
1c light coconut milk
2 T thai red curry paste
2 pkg coleslaw mix (I used half of one and a huge amount of left over spinach)
1c fresh bean sprouts
1/2 red pepper thinly sliced (I used a whole pepper)
3 T chopped fresh coriander
1/4c sesame ginger dressing (I had a ginger lemon dressing in the fridge - any kind of asian dressing can work)

In a saucepan bring chicken, milk, and curry to a simmer.  Cover and cook for 5 minutes.  Set aside.  In a large bowl combine everything else except the dressing.  Add chicken and dressing, and toss to combine.  All done!

A delicious recipe with a lot of different flavors going on.  The thai paste and coconut milk work fantastically together - enjoy!