INGREDIENTS
1
chicken breast (grilled & chopped into bite sized pieces)
1 cup
cooked quinoa
2
celery stalks (quartered lengthwise & chopped)
1/4 cup
sliced almonds
1/4 cup
shredded coconut
1/2 cup
chilled coconut cream (from the top of a can of full-fat coconut milk that has been refrigerated overnight)
Salt & pepper