Recipe of the Month

September 2007

Curried Chicken Salad

1 ½ cups sweetened flaked coconut
4 cups shredded cooked chicken
1 red bell pepper, diced (optional)
1 green bell pepper, 7 green onions, thinly sliced
1 Granny Smith or other tart apple,diced
½ cup raisins or sliced grapes
¾ cup diced celery
¼ cup chopped parsley
¼ teaspoon salt
½ teaspoon pepper
2 cups Curried Dressing – recipe follows

Preheat oven to 400 degrees. Spread coconut evenly on a baking sheet and toast in the oven 5 to 7 minutes or until light brown around the edges. Remove and cool. Mix all ingredients retaining ½ cup of coconut. Toss with dressing. Garnish with coconut.
Makes 8 to 10 servings.

Curried Dressing
1 ¼ cups mayonnaise, light if preferred
½ cup chopped parsley
1/8 to ¼ cup curry powder
¼ cup honey
Juice of 1 lemon
2 teaspoons salt
1 teaspoon pepper

Whisk together until thoroughly blended. May be refrigerated in airtight container for up to 5 days. Makes 5 cups.