Ingredients

The following ingredients have 2 Servings
  • 1/4 cup lite coconut milk (shake before measuring)
  • 2 tablespoons low fat sour cream
  • 1/2 tablespoon vinegar
  • 2 teaspoons truvia (or sugar)
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon turmeric
  • salt & pepper (to taste)
  • 16 oz chicken breasts (cooked and cubed)
  • 1 celery stalk (diced)
  • 4 tablespoons yellow onion (finely diced)
  • 1 tablespoon cilantro (chopped, optional)
  • 2 tablespoons unsweetened shredded coconut ( toasted)
  • 2 tablespoons almonds (toasted and chopped)

Instruction

  • In a large bowl, whisk together coconut milk, sour cream, vinegar, Splenda, curry powder, salt, and pepper until smooth.
  • Pour cubed chicken, celery, onion, and cilantro into the bowl and stir to coat in sauce.
  • Divide into two portions and top with coconut and almonds. Serve with bread or crackers.