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Thai Coconut Curry Chicken Salad

Thai Coconut Curry Chicken Salad Serves: 3.4 lbs

Ingredients

  • 6 oz. prepared Thai Coconut Yellow Curry Sauce Mix
  • 1½ oz. currants
  • 1 ⅓ lbs. cooked boneless & skinless chicken meat
  • 5 oz. zucchini diced
  • 4 oz. yellow squash diced
  • 4 oz. red pepper diced
  • 1½ oz. scallions cut on bias
  • 8 oz. mayonnaise
  • 1 tsp. Coconut Flavor
  • 2 oz. honey
  • 4 oz. mango juice

Instructions

  1. 1 Plump currants in prepared RC Thai Coconut Curry Yellow Curry Sauce then cool to 40°F & reserve.
  2. 2 Dice chicken meat and blend with rest of ingredients.
  3. 3 Refrigerate for several hours before use. Keep composed salad refrigerated at 40°F until ready to use.
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