Chicken Asian Salad with Coconut and Raisins

This creation was inspired by a recipe I found from Taste of Home, by Andi Kauffman of Beavercreek, Oregon. It was originally a crock pot meal with curry and potatoes, but most of the ingredients screamed “cold salad” to me, so I eliminated some items, added others, and changed the cooking method to no cooking at all. The result was something super fast and very yummy.

Every bite is filled with different flavors and textures; sweet, tangy, crunchy. This is also kid-friendly (IMHO); most kids like coconut, raisins, and cashews (assuming they don’t have an allergy.) If you have children that don’t like their food touching, you could always keep a portion aside, without mixing it, and serve them the ingredients separated.

Print this recipe.