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Chicken Salad with Shredded Coconut

Chicken Salad with Coconut

Chicken Salad with Shredded Coconut

Grilled Chicken Salad with Shredded Coconut is a delightful way to enjoy healthy fats, lean protein, and a variety of flavors and textures.

Heating up the grill this summer, grill extra chicken to have on-hand in the refrigerator for easy salads like this one. Freshly chopped celery, green onions, crunchy water chestnuts (which I adore!), seedless grapes, golden raisins, almonds, fresh pineapple, and unsweetened coconut shavings provide a plethora of nutrients, sweet, savory, and spicy flavors. Add a few crushed red pepper flakes for extra spice!

Can you guess the secret ingredient in this dish? Pear Chutney! Pears are often an “afterthought” food when really they should be center stage. A yummy pear chutney gives that “je ne sais quoi” to this recipe.

Chicken Salad with Coconut

Serving Suggestions and Tips:

  • When grilling chicken breasts, make extra and keep in the fridge for a super quick salad like this one
  • Fresh mango… a tasty option!
  • If making ahead, wait until serving to add the Chinese noodles – or, watching the carb intake, leave the noodles out
  • Not a fan of almonds? Use cashews or pistachios instead. Pistachios rock!
  • Another option, pepita seeds
  • If you have the time, lightly toast the almonds, cashews or pepita seeds for another depth of flavor
  • Can’t find coconut shavings? Use unsweetened coconut flakes
  • Adding a few fresh herbs like mint leaves, basil, or cilantro makes the dish look pretty while adding flavor and a hint of fiber

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Recipe

Chicken Salad with Shredded Coconut
Entree
Chicken Salad with Shredded Coconut includes pear chutney, seedless grapes, pineapple, celery, water chestnuts, and curry

Ingredients

For the dressing:
1 cup mayonnaise, vegan mayonnaise, or cashew cheese
1 cup plain kefir yogurt
1 teaspoon curry powder
1 tablespoon low sodium soy sauce
1/4 cup of pear chutney
For the salad:
5 cups diced cooked chicken breasts
1/4 cup chopped fresh mint leaves, basil, or cilantro
1 cup chopped celery
3 green onions, chopped
1 8-ounce can sliced water chestnuts, drained
2 cups red seedless grapes, halved
1 cup golden raisins
2 cups chopped fresh pineapple
1 medium avocado, sliced (optional)
1 mango, sliced (optional)
1/2 cup almonds (or cashews), lightly toasted, if preferred
1 3-ounce can Chinese noodles

Instructions

Mix together ingredients for the dressing and refrigerate until ready to use.
In a large mixing bowl, toss all salad ingredients together except for the almonds and Chinese noodles.
Toss in the dressing.
When ready to serve, toss in almonds and noodles.
Finish with a pinch of the fresh herbs.

Serves

8

Preparation Time (hrs/min)

, 25

Cooking Time (hrs/min)

,

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