Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad2 skinned chicken breasts
2 cubes of chicken stock or enough canned chicken stock to boil breasts
1 Tbsp Hana Farms Banana Coconut Curry Hot Sauce
3 Tbsp mayonnaise or light sour cream
1/2 cup dried cranberries
1 cup of corn, drained
1 tsp Maui Culinary Academy Thai Basil Sea Salt
Hawaiian Heritage Farms Toasted Coconut or Coconut Curry Macadamia Nuts Ahualoa Farms to taste (optional)

Boil the chicken breast in water with chicken stock cubes or with canned chicken stock for 15-20 minutes, or until done. Drain the boiled chicken and place in the fridge for about an hour or until it cools. Once the chicken has cooled down, chop the chicken into cubes. Add the mayo, 3Tbsp (or to taste) of Hana Farms Banana Coconut Curry Hot Sauce, and mix until the chicken is thoroughly covered. Add Maui Culinary Academy’s Thai Basil Sea Salt, the can of drained corn, and the dried cranberries or crassness. Mix well. You can also add half cashews to add texture and crunchiness, or try Hawaiian Heritage Farms Toasted Coconut, a great substitute for traditional nuts, for added crunchiness, a bit of light sweetness, and great coconut flavor.

Serve over a bed of lettuce, tomatoes, and shredded carrots, or use it for sandwiches.

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