Coconut Curry Chicken Salad

• 1/4 cups Coconut Milk (well Mixed)
• 2 Tablespoons Good, Quality Mayonnaise
• 1/2 Tablespoons Vinegar
• 2 teaspoons Splenda Or Sugar
• 3/4 teaspoons Curry Powder
• 3 dashes Salt And Pepper, to taste
• 2 whole Chicken Breasts Cooked And Cubed
• 1 stalk Celery, Washed And Diced
• 2 whole Green Onions, Chopped (all The White And Most Of The Green Parts)
• 1 Tablespoon Chopped Cilantro
• 2 Tablespoons Sweetened Shredded Coconut, Toasted
• 2 Tablespoons Toasted Slivered Almonds

1. In large bowl, whisk together coconut milk, mayonnaise, vinegar, Splenda, curry powder, salt and peper until smooth. Pour cubed chicken, celery, onion and cilantro into the bowl and stir to coat in the sauce. Divide into two portions and top with coconut and almonds.
2. Serve with bread or crackers.

ubc, mayonnaise, vinegar, splenda, curry, salt, chicken, celery, green onions, cilantro, coconut

Taken from tastykitchen.com/recipes/salads/coconut-curry-chicken-salad/ (may not work)