Coconut Curry Chicken Salad Recipe

The flavors of this tropical chicken salad will delight your guests. Full of spices like lime juice, cilantro, turmeric and curry powder, along with hidden veggies and Tyson Red Label® Grilled Diced Chicken Breast, it will thrill your customers.

Coconut Curry Chicken Salad featuring Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast.

Ingredients

YIELD: 2 SERVINGS

AMOUNT	MAIN INGREDIENTS
6 Oz.	*Tyson Red Label®* Fully Cooked Unbreaded Grilled Diced Chicken Breast, 0.5”
3 Oz.	Green Coconut Curry Sauce (Commercially Available)
6 Ea.	Bibb Lettuce Leaves
1/4 tsp.	Ground Smoked Paprika
1 Oz.	Sliced Almonds - Roasted (Commercially Available)
8 Ea.	Fresh Picked Leaf Cilantro
4 Oz.	Pita Salted Chips - Triangular (Commercially Available)

ALTERNATE PRODUCT:

Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips, Small

Directions

Step 1: Remove product from the freezer.

Step 2: Place under refrigeration to thaw.

Step 3: Use as needed.

Step 4: To assemble, place a stainless-steel bowl onto a clean worksurface.

Step 5: Place Tyson Red Label® Grilled Diced Chicken Breast and coconut curry sauce into the stainless-steel bowl and toss to combine and reserve.

Step 6: Place a serving dish onto a clean worksurface and line with bibb lettuce leaves.

Step 7: Place coconut curry chicken on top of bibb lettuce leaves.

Step 8: Garnish with paprika, sliced almonds, cilantro leaves.

Step 9: Place pita chips on the side.

Step 10: Serve as needed.