Appetizers and Salads

TOSSED TROPICAL CHICKEN SALAD

MAKES 6 TO 8 SERVINGS

Ingredients

Tropical Salad Dressing

½ cup of Coco Lopez ® Cream of Coconut

1/3 cup red wine vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 clove garlic

1 cup vegetable oil

Tropical Chicken

3 cups cooked cubed chicken

¾ cup chopped celery

¾ cup seedless grape halves

¾ cup coarsely chopped macadamia nuts or toasted almonds

6 cups torn mixed salad greens

1 pint (about ¾ pound) fresh strawberries, cleaned, hulled and sliced

1 kiwi fruit, pared and sliced

1 rip avocado, seeded, peeled and sliced

Toasted coconut

Instructions

Tropical Salad Dressing

In blender or food processor container, combine all ingredients except oil; blend. On low speed,

slowly add oil, blending until smooth. Store in refrigerator (makes about 2 cups).

Tropical Chicken

In large bowl, combine chicken, celery, grapes , nuts and 1 cup dressing. Cover; chill to blend

flavors. Toss chicken mixture with greens, strawberries, kiwi fruit and avocado; sprinkle with

remaining dressing. Refrigerate leftovers.