Curried Coconut Chicken Salad with Dates

Adapted from a Whole Foods Recipe for leftover turkey or chicken. Serve with lettuce as wraps, or stuffed in whole wheat pitas.


1 small can coconut milk (not light coconut milk)
1 1/4 teaspoons curry powder
1 teaspoon garlic powder
1/2 c vinegar onions, preferably rice vinegar
2 tbs brown mustard

3 cups cooked shredded chicken, dark or white meat
1/4 cup lime juice
1/2 cup roughly chopped dates
1/2 cup roughly chopped cashews
1/4 cup finely shredded coconut

Measure 3/4 cup coconut milk into a bowl and stir in curry powder, garlic powder, salt, mustard, and shredded chicken. Toss to coat well.  Add dates, coconut, and cashews.