Thai Chicken Salad

Servings 4 People


  • 8 ounces baby spinach
  • 1/2 cup green onions chopped
  • 1/4 cup cilantro chopped, divided
  • 1 teaspoon lime zest
  • 1/2 cup red onion sliced
  • 1/2 cup red bell pepper sliced
  • 2 tablespoons coconut cream
  • 1 clove garlic pressed
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups boneless skinless chicken breast chopped, cooked


  • In a large bowl, toss together spinach, green onions, half of the cilantro, the lime zest, onion and bell pepper; set aside.
  • In a medium bowl, whisk together coconut cream, garlic, soy sauce, lime juice, honey, remaining cilantro, salt and pepper; stir in chicken.
  • Arrange spinach mixture on salad plates and top with creamy chicken salad. Enjoy!


LC SERVING SUGGESTION: Serve sliced cucumber on the side. SERVING SUGGESTION: Add sesame bread sticks. KOSHER: No changes necessary. GLUTEN FREE: Make sure soy sauce is gluten free. NUTRITION: per serving: 221 Calories; 4g Fat; 30g Protein; 16g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 661mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 5
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