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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Thai Coconut Curry Chicken Salad

A vibrant chilled chicken salad tossed with curry-soaked plump currants, diced summer squash, and a complex umami-infused Thai curry mayonnaise dressing.

Yield / Servings

3.4 lbs.

Category

Appetizers / Salads

Filed Under: Appetizers Meat & Poultry Umami Sensations

Ingredients

13 Components
Cooked Boneless & Skinless Chicken Meat Diced 1 ⅓ lbs.
RC Thai Coconut Yellow Curry Sauce Mix Prepared 6 oz.
Dried Currants 1½ oz.
Zucchini Diced 5 oz.
Yellow Squash Diced 4 oz.
Red Bell Pepper Diced 4 oz.
Scallions Cut on bias 1½ oz.
Mayonnaise 8 oz.
RC Coconut Flavor 1 tsp.
Honey 2 oz.
RC Mango Coulis Mix Prepared 4 oz.
RC Umami Sensations® Red Miso Powder 1 tsp.
RC Umami Sensations® Kombu Seaweed Powder 1 tsp.

Preparation Steps

1
Plump Currants in Curry

Soak dried currants in warm prepared RC Thai Coconut Yellow Curry Sauce to plump them. Cool mixture to 40°F and reserve.

2
Combine & Toss Ingredients

Dice cooked chicken meat. In a large bowl, whisk together mayonnaise, honey, prepared RC Mango Coulis Mix, RC Coconut Flavor, RC Umami Sensations® Red Miso Powder, and RC Umami Sensations® Kombu Seaweed Powder. Fold in diced chicken, zucchini, yellow squash, red pepper, scallions, and the chilled curry-currant mixture until evenly coated.

3
Chill & Serve

Refrigerate composed chicken salad for several hours to allow the complex Thai curry, sweet mango, and savory umami flavors to meld. Keep refrigerated at or below 40°F until ready to serve.

Flavor Integration Advantage

Blending RC Umami Sensations® Red Miso and Kombu Seaweed Powders into the mayonnaise base anchors the tropical sweetness of RC Mango Coulis and honey with deep, savory complexity, creating an exceptionally balanced curry chicken salad.