Remember my Quest to Eat More Quinoa? This is my new favorite way to do just that!
When I came across this recipe from the Queen of Quinoa, I just knew it was a winner. (And why hadn’t I thought of it myself!?) I was not disappointed.
I tweaked the recipe a tad, but you can view the original version here: Creamy Coconut Chicken Salad.
- about 1 chicken breast, cooked and chopped
- 1 cup cooked quinoa
- 1/4 cup crispy cashews, chopped
- 1/2 cup (or more) slivered grapes, pineapple pieces, etc.
- 1/4 cup shredded coconut
- 1/2 cup chilled coconut cream or coconut milk
- unrefined sea salt & ground black pepper, to taste (I used 1/4 tsp salt plus a bit more sprinkled in and 1/8 tsp pepper)
- Combine all ingredients except the coconut cream/milk.
- Add the coconut cream/milk and stir to combine.
- Add salt and pepper.
- Serve on gluten-free bread, with crackers, etc.
- I’m imagining this salad with all sorts of fruit and nut variations, such as apples, walnuts, etc. The first few times, I used grapes and cashews. (See the picture at the very top of this post.) Then I tried adding pineapple, based on the awesome chicken salad we used to eat at Jason’s Deli back in the day…and it was great!
- Want to avoid canned pineapple, but don’t have time to chop a fresh one? Try it with (thawed) frozen pineapple! Trader Joe’s sells frozen pineapple tidbits for $1.79/1 lb. bag. (See picture below.)
- If you want the quinoa to blend in, use regular, white quinoa. If you want it to stand out, use red quinoa. (If you have small children who might not appreciate unidentified foreign objects in their chicken salad, take my advice and go with the white.)
- The original recipe calls for celery, but I prefer celery-free chicken salad. Plus, I was hoping to entice the boys and knew that going celery-free would increase my chances.
- I started with leftover Whole Chicken in the Crockpot–it was perfect!