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    You are in: Home / Recipes / Curry Chicken Pineapple Coconut Salad Recipe
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    Curry Chicken Pineapple Coconut Salad

    Curry Chicken Pineapple Coconut Salad. Photo by Holly Harwig

    1/1 Photo of Curry Chicken Pineapple Coconut Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Holly Harwig's Note:

    I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
    2. 2
      Cook macaroni rings according to package, drain and rinse with cool water.
    3. 3
      Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
    4. 4
      Refrigerate until serving, at least 2 hours.

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    Ratings & Reviews:

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    Nutritional Facts for Curry Chicken Pineapple Coconut Salad

    Serving Size: 1 (115 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 233.8
     
    Calories from Fat 110
    47%
    Total Fat 12.2 g
    18%
    Saturated Fat 2.7 g
    13%
    Cholesterol 6.1 mg
    2%
    Sodium 173.6 mg
    7%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.7 g
    31%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    chicken

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