2poundsboneless skinless chicken breastscooked and cubed
1mediumcarrotshredded
6ouncespecanschopped
1/4cupchopped cilantro
6cupsbroccoli slawor regular cabbage slaw, or chop your own
2cupschopped baby spinach
2cupsshredded Brussels sprouts
1cupchopped red bell pepper
2cupsdiced cucumber
2 1/2cupscanned full fat coconut milk
2teaspoonsmustard
sea salt and freshly ground black pepperto taste
Instructions
In a large bowl, mix the first 9 ingredients (chicken through cucumber).
In a small bowl, whisk the remaining ingredients. Pour the dressing over the salad, toss and serve.
Notes
SERVING SUGGESTION: Curried Green Beans (1 pound green beans, trimmed, 1 tablespoon rice vinegar 1 tablespoon extra-virgin olive oil, 1 garlic clove, minced, 1 teaspoon grated ginger, 1 tablespoon curry powder, Sea salt and freshly ground black pepper, to taste, 1 tablespoon slivered almonds:Directions-Steam green beans till tender-crisp; drain and set aside to cool.)