Crunchy Vegetable and Coconut Curry Chicken Salad Longos Mag

Crunchy Vegetable and Coconut Curry Chicken Salad Longos Mag
Crunchy Vegetable and Coconut Curry Chicken Salad Longos Mag

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked cubed chicken

  • 1

    cup light coconut milk

  • 2

    TBS mild curry paste or thai red curry paste

  • 1

    lb longos coleslaw mix(about 2 pkgs)

  • 1

    cup bean sprouts, optional

  • half a red pepper, thinly sliced

  • 3

    TBS chopped fresh coriander

  • 1/4

    cup Western Family sesame ginger dressing

Directions

1. In a saucepan, bring chicken, coconut milk and curry paste to a simmer and cover and cook for about 5 mins. or until hot and coconut milk is absorbed into chicken; Set aside. 2. In a large bowl, combine coleslaw, bean sprouts, if using, pepper and coriander. Add chicken mixture and dressing and toss to combine well. Broccoli Slaw Option: Use 1 bag (340 g/12 oz) broccoli coleslaw for the coleslaw.

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