Thai Red Curry Chicken Salad
Thai Red Coconut Curry Chicken Salad is bursting with the bold flavors of classic Thai red curry in a cool, creamy sauce. Tuck into fresh lettuce wraps for a light, flavorful meal you can make ahead and eat later. Also makes a great appetizer.
Prep time: 20 min | Cook time: 10 min | Yields: 4 servings
1 lb chicken breast, skinless, diced
2 cups water
1 cup plus 1 Tbsp Thai Red Coconut Curry Starter
1 Tbsp green onion, chopped
2 Tbsp red bell pepper, fine diced
1 Tbsp celery, fine diced
1 Tbsp onion, chopped fine
3 Tbsp mayonnaise
1 tsp Kosher salt
¼ tsp fresh pepper, ground
Bring 2 cups water to a simmer, whisk in one cup of Thai Red Coconut Curry Starter.
Add the diced chicken breast, and cook for 10 to 15 minutes on low heat until chicken is cooked through. Cool to room temperature, then refrigerate overnight.
The next day, strain off the curry sauce from the chilled chicken. Keep aside.
Mix the green onion, red bell pepper, celery and onion with the mayonnaise. Add half of the leftover red curry sauce, one Tbsp Thai Red Curry Starter and mix well. Season with salt and pepper. Serve as a salad or on a sandwich with your favorite condiments.