Imagine a chicken salad that transports you to a sunny beach with every single bite - that's exactly what this Coconut Chicken Salad delivers! This isn't your ordinary, mundane lunch recipe. By combining the rich, tender shredded chicken with toasted coconut and a decadent warm honey mustard vinaigrette, you'll create a dish that's both sophisticated and incredibly satisfying. Perfect for those looking to escape the boring lunch routine and embark on a flavor adventure that will leave everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded coconut
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons mustard
- Salt and pepper to taste
Instructions
- Prepare the chicken by ensuring it is fully cooked and cooled. If using raw chicken, season with salt and pepper, then grill, bake, or pan-fry until internal temperature reaches 165°F (74°C). Allow to cool and shred using two forks.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant. This should take approximately 3-4 minutes. Remove from heat and let cool.
- Dice the celery into small, uniform pieces, ensuring they are roughly 1/4 inch in size. Thinly slice the green onions, separating the white and green parts.
- In a medium mixing bowl, combine shredded chicken, toasted coconut, diced celery, and white parts of the green onions.
- Create the warm honey mustard vinaigrette by whisking together mayonnaise, honey, and mustard in a small saucepan. Heat gently over low heat, stirring continuously until warm and well combined.
- Pour the warm vinaigrette over the chicken mixture and gently fold to coat all ingredients evenly.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Garnish with the remaining green onion tops and serve immediately while the vinaigrette is still warm.
- Optional: Serve over a bed of mixed greens or with crackers for added texture.
Tips
- Chicken Temperature Matters: Always ensure your chicken reaches 165°F to guarantee food safety and optimal tenderness.
- Toasting Coconut Like a Pro: Watch your coconut closely when toasting - it can burn quickly! Constant stirring is key to achieving that perfect golden-brown color.
- Vinaigrette Consistency: Heat the dressing gently to prevent separation and maintain a smooth, creamy texture.
- Make-Ahead Friendly: You can prepare the chicken and toast the coconut in advance, making this recipe perfect for meal prep.
- Customize Your Salad: Feel free to add additional ingredients like sliced almonds or diced bell peppers for extra crunch and flavor.
- Serving Suggestions: For a complete meal, serve over mixed greens or with a side of crisp crackers to add extra texture.
Nutrition Facts
Calories: 284kcal
Carbohydrates: 13g
Protein: 17g
Fat: g
Saturated Fat: 8g
Cholesterol: 43mg
