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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Heidi Kinzie who was kind enough to share their home with us for a photo shoot and provide us with lunch gave this recipe to me. The salad was so good, I couldn't leave without the recipe! Pairs well with Gallo Family Vineyards White Zinfandel. Ingredients:
1/2 cup cream of coconut |
1/3 cup red wine vinegar |
1 teaspoon ground mustard |
1 teaspoon salt |
1 garlic clove, minced |
1 cup canola oil |
3 cups cubed cooked chicken |
3/4 cup chopped celery |
3/4 cup seedless red grapes |
3/4 cup chopped macadamia nuts |
lettuce leaves |
toasted flaked coconut |
Directions:
1. In a blender container, combine cream of coconut, vinegar, mustard, salt and garlic. Cover and process until smooth. With motor running, slowly add oil in a steady stream. Set aside.
2. In a large bowl, combine chicken, celery, grapes and nuts. Add dressing and toss well to combine. Serve in lettuce leaves and sprinkle with coconut. Yield: 4-6 servings.
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