Whitney Aichner, one of Foster’s cooks, created this spicy salad, and it has become a favorite in the Market and on our catering menu. It’s delicious as a side dish or piled on whole-grain bread topped with sprouts or baby greens.
Serves 8 to 10
1½ cups sweetened flaked coconut
4 cups shredded cooked chicken
1 red bell pepper, cored, seeded, and diced
7 scallions, trimmed and chopped
1 Granny Smith or other tart apple, thinly sliced
½ cup currants
¼ cup chopped parsley
2 cups Curried Dressing
Salt and freshly ground pepper to taste
Additional parsley and scallions, to garnish, optional
1. Preheat the oven to 400 degrees.
2. Spread the coconut evenly on a baking sheet and toast in the oven 5 to 7 minutes or until light brown around the edges. Remove from the oven and cool.
3. Mix the chicken, red bell pepper, green bell pepper, scallions, apple, currants, parsley and 1 cup of the coconut in a bowl. Add the dressing, season with salt and pepper, and toss to mix. Serve immediately or refrigerate until ready to serve. Garnish with the remaining coconut and additional parsley and scallions just before serving.
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