Curried Chicken Salad on a Poppadum Crisp

• 1 tablespoon curry powder
• 2 tablespoons coconut milk
• 2 chicken breasts, cooked and shredded
• 12 red onion, diced
• 12 cup fat-free mayonnaise (or regular if desired)
• 1 mango, diced
• 13 cup salted roasted cashews, chopped
• 13 cup cilantro, chopped
• salt and pepper
• pappadams, disks (likely found at your favorite Italian eatery or market(preferably cooked)
• 1 tablespoon peanut oil
• 14 cup coconut, toasted

1. Chicken salad:.
2. Combine curry powder and coconut milk in small saucepan over medium heat.
3. Heat until mixture becomes a thick paste.
4. Let cool.
5. In a medium bowl combine shredded chicken and red onion.
6. Add mayonnaise and curry/coconut milk mix.
7. Stir until mixed.
8. Add the diced mango, cashews and cilantro.
9. Add salt and pepper as needed.
10. Poppadum Disks (if uncooked):.
11. Heat peanut oil in small skillet.
12. Cut the uncooked poppadums into triangles.
13. Place 2 poppadums into the hot oil at a time Cook until they turn a lighter color and puff up (about 10 seconds).
14. Using a spatula or tongs remove from oil and place on a double layer of paper towels.
15. Repeat for remaining poppadum disks.
16. Poppadum Disks (if cooked):.
17. Place in oven at 375 degrees F for 3-5 minutes.
18. To serve:.
19. Spoon curried chicken salad onto the center of each crisp.
20. Garnish with a sprinkle of toasted coconut and a cilantro sprig.

curry powder, coconut milk, chicken breasts, red onion, mayonnaise, mango, cashews, cilantro, salt, pappadams, peanut oil, coconut

Taken from www.food.com/recipe/curried-chicken-salad-on-a-poppadum-crisp-259687 (may not work)