Coconut Crunch Chicken Salad – Meal or Side

Step One

For the Coconut Crunch, mix together:

  • 1 large egg
  • 3 tablespoons brown sugar
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon curry powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1 ½ cups nuts (peanuts, almonds or cashews, raw)
  • 1 ½ cups unsweetened coconut flakes
  • 2 tablespoons sesame seeds

Spread mixture over a baking sheet and toast the mixture at 250F for 15 to 20 minutes.

Step Two

For the Dressing, mix together:

  • 1-inch piece of ginger, minced
  • 1/3 cup coconut milk
  • ¼ cup peanut butter
  • 1 tablespoon vegetable oil
  • 1 lime, juiced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar

You’ll also need:

1 ½ lbs mixed crunchy raw vegetables (celery, carrots, onions, etc) and 2 cups leftover chicken

Step Three

Make the Salad!

In large bowl, mix the chicken and the crunchy vegetables. Toss with the dressing.

Top with the coconut crunch and serve.

This is a hearty summer meal or a delicious side, depending on the size of the serving. Enjoy!