Culinary Corner - Featured Summer Recipe

Coconut Chicken Salad

This light summer salad is perfect as a side dish or a light meal on a warm summer evening.

Ingredients

  • 2 lbs. Chicken Breast, cooked and diced
  • 5 Celery ribs, diced
  • 3/4 Cup Sweet Onion, diced
  • 2 Cups Macadamia Nuts, crumbled
  • 1 Fresh Pineapple, diced
  • 2 Cups Mayonnaise
  • 1 Cup Pina Colada mix
  • 1 Cup Coconut, grated and toasted

Mix all ingredients together and keep cold until ready to serve. Top with toasted coconut. We typically serve it atop Papaya, Cantaloupe or any tropical fruit of your choice. It works well atop mixed greens or frisee as another option.

Contributed by Rod Jessick, Executive Chef, Hagadone Hospitality.