Creamy Coconut Chicken Salad

This is a chicken salad full of toasty coconut, slivered almonds and yes, you guessed it, quinoa! I mean really, who wouldn't love some quinoa mixed with their chicken salad? I know I would!

Course Salad

Cuisine American

Keyword chicken, coconut

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings Servings

Calories 201kcal

Author Alyssa

Ingredients

1 chicken breast grilled & chopped into bite sized pieces
1 cup cooked quinoa
2 celery stalks quartered lengthwise & chopped
¼ cup sliced almonds
¼ cup shredded coconut
½ cup chilled coconut cream from the top of a can of full-fat coconut milk that has been refrigerated overnight
Salt & pepper to taste

Instructions

Toast the almonds and shredded coconut in a dry pan over medium heat until lightly browned, 2 – 3 minutes.
combine all ingredients into a bowl, minus the coconut cream. Add the coconut cream and fold the ingredients together until everything is creamy.
Season with salt & pepper.
Refrigerate for 1 – 2 hours, remove and serve immediately.

Notes

cook time assumes you have pre-grilled chicken and pre-cooked quinoa

Nutrition