Coconut Chicken Salad Recipe

Ingredients

1 (16 ounce) package frozen mixed vegetables

1 cup chopped celery

1 cup chopped onion

1 cup chopped celery

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried parsley

1 cup butter, melted

1/2 cup water

1 (14 ounce) can whole kernel corn

1 large carrot, thinly sliced

1 cup coconut

Directions

In a mixing bowl, mix couscous, celery, onion, celery salt, basil, parsley and salt. Chill in refrigerator.

In a food processor or blender, or using a food processor or blender, blend butter, water, corn and carrot. Let stand for 5 minutes.

Stir couscous mixture into soup mixture and mix together with carrots and coconut. Serve immediately.

Comments

Kiri writes:

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I was really excited to make this. I usually don't make cakes for my family, but I fathered it and it was fantastic!! My husband and I laughed so hard. I would recommend applying lube to facilitate the baking process. I had read that oil gave it too much zing, but it really wasn't necessary. Don't worry, I had enough left over and threw it in the oven anyway. It turned out awesome. thanks so much for sharing!

Coconut Chicken Salad Recipe

Ingredients

Directions

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