Serves 4
¾ cup uncooked orzo – cook until al dente, then drain, add a little olive oil to keep it from sticking together and cool.
1 ½ cups cooked chicken breast, cubed and seasoned with salt and pepper
½ cup sliced celery
¼ cup sliced green onions, white and green parts
½ cup mayonnaise
¼ cup mango chutney
½ - ¾ tsp. curry powder
⅓ cup *toasted coconut (for top of finished salad)
Sunflower seeds (for top of finished salad)
Make dressing by mixing mayonnaise, chutney and curry powder. Mix salad ingredients and add dressing. Season with salt and pepper if needed. Sprinkle with toasted coconut and sunflower seeds.
*Coconut can be toasted on a cookie sheet in a 350° oven for 3-5 minutes (watch closely!)
I got this from a recent enrichment activity. It is amazingly good!
