Asian Style Chicken Salad

Servings 4 servings


  • 4 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-oz. boneless skinless chicken breast halves
  • olive oil
  • 15 ounces baby spinach
  • 1 medium tomato diced
  • 1/2 cup sliced red onion
  • 1/2 teaspoon chopped jalapeño
  • 1/2 teaspoon grated fresh ginger
  • 1/4 cup coconut cream
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon chopped cilantro


  • Preheat oven broiler.
  • In a large zipper-topped plastic bag, place first 4 ingredients (garlic powder through black pepper); shake to combine. Add chicken, one piece at a time, and shake to coat; place on an oil-coated broiler pan and broil 6 inches from heat source for 6 to 8 minutes per side or until juices run clear.
  • Meanwhile, in a large bowl, toss together spinach, tomato, red onion, and jalapeno. In a small bowl, whisk together ginger, coconut cream, soy sauce, honey, lime juice and lime zest until smooth.
  • Arrange salad mixture equally on chilled salad plates. Cut broiled chicken into strips then toss in coconut-cream dressing; arrange over salads then top with chopped cilantro.
  • Serve any remaining dressing on the side.


LC SERVING SUGGESTION: Serve sliced cucumber on the side.
SERVING SUGGESTION: Add some sesame bread sticks.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: per serving: 318 Calories; 8g Fat; 44g Protein; 19g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 735mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Points: 8
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