Toasted Coconut Chicken Salad Recipes

COCONUT YOGHURT CHICKEN (PALEO, WHOLE30, KETO)

Coconut Yoghurt Chicken (Paleo, Whole30, Keto) image

This dairy-free coconut yoghurt chicken is made with a handful of ingredients and can be served with your favourite veggies sides or a salad. See notes below for coconut yoghurt alternatives.

Provided by Irena Macri | Eat Drink Paleo

Categories Main

Time 22m

Number Of Ingredients 8

Ingredients

150 g / 5 oz. coconut yoghurt, unsweetened (dairy-free)
3 heaped teaspoons mild curry powder
1 teaspoon salt
500 g / 1 lb chicken tenderloins (about 6 pieces, you can also use sliced chicken breast or chicken thighs)
Cooking oil such as macadamia or coconut oil
2 tablespoons desiccated coconut, toasted or raw (optional)
Juice of 1/2 lime
A small handful of fresh coriander and chopped spring onions/scallions (optional)

Steps:

Combine coconut yoghurt, curry powder and salt in a bowl. Add the chicken pieces and coat well with the marinade. Transfer the chicken and any leftover sauce to an airtight container and allow to marinate overnight or for at least 2 hours.
To cook the chicken, heat 2 tablespoons of coconut oil or macadamia oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken pieces (don't worry about brushing off the marinade) and cook for 5 minutes until golden brown on one side.
Use a spatula and slide it under the chicken, making sure to scrape the cooked marinade with it and turn over the pieces. Cook for another 3-4 minutes on the other side. If the pan is small, you might need to do the chicken in batches.
After 8-10 minutes of cooking, add the remaining marinade in the gaps between the chicken pieces and cook over high heat for about 30 seconds to a minute. The sauce will start to bubble and thicken, caramelising on the bottom. At this stage, remove from heat.
Finish the chicken by drizzling the juice of half lime over the top and sprinkling with toasted coconut and some fresh coriander and spring onions.

Nutrition Facts : ServingSize 5 oz / 150 g chicken, Calories 1218 calories, Sugar 2.8 g, Sodium 2577.2 mg, Fat 77 g, SaturatedFat 38 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5 g, Protein 117.2 g, Cholesterol 365 mg

TOASTED COCONUT CHICKEN SALAD

Toasted Coconut Chicken Salad image

Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.

Provided by Silk

Categories Trusted Brands: Recipes and Tips Silk®

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup unsweetened flaked coconut
¼ cup slivered almonds
6 ounces plain non-dairy yogurt or Greek yogurt
⅓ cup Silk® Unsweetened Coconutmilk
½ teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 pound cooked chicken breast, cubed
1 medium apple, cored and chopped
4 stalks celery, sliced
¾ cup green or red seedless grapes, halved
¼ cup thinly sliced scallions
Salt and pepper, to taste

Steps:

Preheat oven to 350 degrees F.
Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.
Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.
Add remaining ingredients (except toasted coconut and almonds), tossing to combine.
Top with toasted coconut and almonds to serve.

Nutrition Facts : Calories 205 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 122.2 mg, Sugar 6.9 g

TOASTED CHICKEN SALAD SANDWICHES

Toasted Chicken Salad Sandwiches image

I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

4 cups cubed rotisserie chicken
3/4 cup chopped celery
1/2 cup chopped green onions
1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise
2 tablespoons capers, drained and chopped
2 tablespoons caper juice
2 tablespoons dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
20 slices French bread (1/2 inch thick)
3 tablespoons butter, softened
10 Bibb or Boston lettuce leaves
1 cup thinly sliced radishes

Steps:

Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.

Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

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