CURRY CHICKEN PINEAPPLE COCONUT SALAD
I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.
Provided by Holly Lyman
Categories Poultry
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
- Cook macaroni rings according to package, drain and rinse with cool water.
- Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
- Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 233.8, Fat 12.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 173.7, Carbohydrate 28.9, Fiber 1.8, Sugar 7.8, Protein 3.5
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