Coconut Chicken Salad
Elevate your salad game with this vibrant Coconut Chicken Salad, a tropical-inspired dish that's perfect for lunch or dinner. Juicy chicken breasts are coated in a golden, crispy crust made of shredded coconut and panko breadcrumbs, then baked to tender perfection. Paired with a refreshing medley of mixed salad greens, crisp cucumber, sweet cherry tomatoes, and aromatic cilantro, this salad offers a delightful combination of textures and flavors. The zesty lime-ginger dressing adds a tangy-sweet finishing touch, tying the dish together beautifully. Quick to prepare and bursting with wholesome ingredients, this Coconut Chicken Salad is a light yet satisfying meal that will transport your taste buds to paradise. Perfect for anyone seeking healthy recipes, tropical flavors, or unique chicken salad ideas!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup unsweetened shredded coconut
- 0.5 cup panko breadcrumbs
- 2 pieces eggs
- 0.5 cup all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 0.5 teaspoon ginger, grated
- 3 tablespoons olive oil (for dressing)
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Dip each chicken breast into the flour, shaking off the excess, then into the egg, and finally into the coconut-panko mixture, pressing gently to adhere the coating.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the chicken breasts to the prepared baking sheet and bake in the oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
While the chicken is baking, prepare the salad base. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, and cilantro.
Make the dressing by whisking together lime juice, honey, soy sauce, grated ginger, and 3 tablespoons of olive oil. Season with the remaining salt and black pepper to taste.
Slice the rested chicken breasts into strips or cubes and place them on top of the salad.
Drizzle the salad with the prepared dressing and toss gently to combine. Serve immediately and enjoy a tropical, flavorful meal!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
