Great for those late Summer nights...
3 cups cooked, julienned chicken breast
3 stalks green onions, diced finely
3/4 cup course chopped celery
3/4 cup red or green grapes, seedless
3/4 cup macadamia nuts or toasted almonds slivers
4 fresh large green lettuce leaves
Strawberries and Kiwis, sliced, for garnish
Coconut flakes, toasted for garnish
Tropical Salad Dressing (directions below)
Prepare Tropical Salad dressing, set aside. Combine chicken, celery, grapes and nuts in a large bowl: stir in 1 cup of dressing. Cover, and refrigerate for an hour. Display chicken salad on a bed of lettuce leaves, with the strawberries and kiwi's fanned on the side. Top with toasted coconut flakes.
Tropical Salad Dressing
1/2 cup cream of coconut
1/3 cup red wine vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 clove of garlic,minced
Blend ingredients in a food processor or a blender container . Slowly add 1 cup of extra virgin olive oil until dressing is completely whipped together. Drizzle on your salad and around inner edges of plate.
Enjoy!
