If you know Josh and I, you know that we both like our food full of flavor and spice. We like our Thai spicy and our sauces flavorful! I have been to several restaurants lately that offer a great curry chicken salad so I thought I would come up with my own recipe. Gourmandise offers one with mostly shredded chicken and a few bits of celery, toasted almonds, and red grapes with a creamy curry dressing (more creamy than spicy) served in a sandwich or in tomato wedges on a bed of greens. Cucina Deli in the Avenues, another favorite neighborhood cafe & deli, serves their curry chicken salad on bed of greens with tomatoes, onions and olives. Cucina’s is a bit sweeter and has more grapes, and nuts than others. I like my chicken salad with lots of red grapes, nuts and anything else you might want to toss in, but not too much mayo and little bit sweet or spicy. I have another recipe for Granola Chicken Salad that I will have to share sometime as well. But for now, here is my version of Curried Chicken Salad.

Coconut-Curry Chicken Salad

INGREDIENTS
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

DIRECTIONS
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.

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