Name: Coconut Chicken Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 pounds boneless skinless chicken breasts (cooked and cubed); 1 medium carrot (shredded); 6 ounces pecans (chopped); 1/4 cup chopped cilantro; 6 cups broccoli slaw (or regular cabbage slaw, or chop your own); 2 cups chopped baby spinach; 2 cups shredded Brussels sprouts; 1 cup chopped red bell pepper; 2 cups diced cucumber; 2 1/2 cups canned full fat coconut milk; 2 teaspoons mustard; sea salt and freshly ground black pepper (to taste)

Coconut Chicken Salad

Print Recipe Save Recipe

Prep Time 15 mins

Total Time 15 mins

Servings servings

Ingredients

2 pounds boneless skinless chicken breasts cooked and cubed
1 medium carrot shredded
6 ounces pecans chopped
1/4 cup chopped cilantro
6 cups broccoli slaw or regular cabbage slaw, or chop your own
2 cups chopped baby spinach
2 cups shredded Brussels sprouts
1 cup chopped red bell pepper
2 cups diced cucumber
2 1/2 cups canned full fat coconut milk
2 teaspoons mustard
sea salt and freshly ground black pepper to taste

Instructions

In a large bowl, mix the first 9 ingredients (chicken through cucumber).
In a small bowl, whisk the remaining ingredients. Pour the dressing over the salad, toss and serve.

Notes

SERVING SUGGESTION: Curried Green Beans (1 pound green beans, trimmed, 1 tablespoon rice vinegar 1 tablespoon extra-virgin olive oil, 1 garlic clove, minced, 1 teaspoon grated ginger, 1 tablespoon curry powder, Sea salt and freshly ground black pepper, to taste, 1 tablespoon slivered almonds:

Directions-Steam green beans till tender-crisp; drain and set aside to cool.)

Tried this recipe?Let us know how it was!

Coconut Chicken Salad