Curried Coconut Chicken Salad
1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant) dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped
Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.
Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!