Crunchy Vegetable and Coconut Curry Chicken Salad Longos Mag

By Watty

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

Preparation

Step 1

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.