Chicken Salad Caribbean

Cut the chicken into bite-sized pieces. Cut the pineapple into strips. Peel the banana and cut into slices. Drain the raisins, reserving the milk. Clean leaf lettuce, rinse, shake dry and pick into bite-sized pieces. Mix all prepared ingredients together.

Blend the coconut milk with the lime juice. Season with chili cubes (or

cayenne pepper) and salt. Season with sugar, fold in crème fraîche and drizzle the dressing over the lettuce. Finally, sprinkle the halved cashews on top.

Pour 3 heaped tablespoons of coconut with 0.1 liters of boiling water. Steep for 15 min and strain through a sieve. In Asian stores or in the Asian shelf in the supermarket there are just as ready coconut milk and coconut cream (which you dilute accordingly with water).

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