This adaptation of chicken salad is slightly sweet from the coconut, fresh-tasting and light because it has no mayo, crunchy from the nuts and seeds – delicious!
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NUTTY CRUNCH CHICKEN SALAD
Ingredients:
* 1 lb chicken breasts cut into strips
– poach in chicken broth with a shake of Southwest seasoning
– diced in 1/2″ pieces
– marinated in a few shakes of Italian Dressing
* 1/4 cup green onions, diced
* 3/4 cup of sweetened coconut flakes
* 2 Poblano chili peppers (mild)
– roasted & skinned
– add a few shakes of Southwest seasoning
– 3 grinds of salt
– diced and mixed
* 1/2 lemon (squeezed)
* 1/4 cup of chopped nuts (pecans or walnuts or almonds)
* 1/4 white onion, diced
* 1/4 cup salted sunflower seeds
* 1/4 cup mild salsa (tomato, onion, peppers, cilantro)
* Salt
Directions:
1 – Cut chicken breasts into strips (or buy pre-cut breast strips)
2 – Poach chicken in chicken broth with a shake of Southwest seasoning – cook 3-4 min., per strip, in near boiling broth – make soup from the broth another day.)
3 – Drain chicken on paper towels, then cut into 1/2″ cubes
4 – Place chicken in a mixing bowl and add a few shakes of Italian Dressing – mix to coat
5 – Add salsa
6 – Add diced green onions (can use dried)
7 – Add seasoned, diced Poblano chili peppers
8 – Add chopped nuts & sunflower seeds
9 – Add diced white onion
10 – Add coconut flakes
11 – Add lemon juice
12 – Toss to mix well
13 – Chill for 30 minutes
14 – Taste for seasoning, Salt if needed.
Place a hearty scoop of chicken salad onto a bed of field greens and serve.
This adaptation is an original recipe / Atkinson Family Cookbook
