Curry Chicken Pineapple Coconut Salad

Recipe by Holly Lyman
READY IN: 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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