Ingredients
Scale
- 3 cups cooked chicken breast (cut into ½" cubes)
- 1 cup celery (sliced)
- 3 ounces water chestnuts (sliced and chopped)
- 1½ cups seedless grapes
- 1 cup chopped macadamia nuts or slivered almonds
- 1 (20-ounce) can pineapple chunks (no added sugar, drained)
- ½ cup unsweetened coconut flakes (toasted)
- 1½ cups mayonnaise
- ½ cup coconut milk
- ½ tablespoon curry powder
- ½ tablespoon soy sauce (tamari or coconut aminos)
- Juice of half a lemon
Instructions
- In a large bowl, combine chicken, celery, water chestnuts, grapes, coconut flakes, pineapple, and nuts. Reserve some coconut and nuts for garnish.
- In another bowl, mix together mayonnaise, curry powder, soy sauce, lemon juice, and coconut milk until well blended.
- Pour the dressing over the salad base and stir gently until all ingredients are coated.
- Cover the salad and chill in the refrigerator for at least 8 hours to allow flavors to meld.
- Before serving, garnish with reserved almonds and toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 400
- Sugar: 15g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg