Ingredients for Aloha Chicken Salad
- Boneless Skinless Chicken Breast Halves
- 1/2 cup sour cream
- 1/4 cup mango chutney (or chutney of your choice)
- Curry Powder
- Ground Ginger
- 1 cup chopped celery
- 1/2 cup shredded coconut
- Fresh salad greens (your choice)
- Cantaloupe
How to Make Aloha Chicken Salad
- In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mango chutney (or chutney of your choice), 1 teaspoon curry powder, and 1 teaspoon grated fresh ginger until thoroughly combined.
- In a large bowl, combine 2 cups cooked chicken (diced), 1 cup chopped celery, and 1/2 cup shredded coconut. Add the sour cream mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld (or up to 24 hours).
- To serve, arrange fresh salad greens on a platter or individual plates. Top with the chilled chicken salad. Garnish with cantaloupe balls or slices for a refreshing touch.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
32g
Fat
49g
Carbs
4g