Coconut And Lemongrass Chicken Salad Recipe

Recipe By Slurrp

This Coconut and Lemongrass Chicken Salad is a refreshing and flavorful dish that combines the tropical flavors of coconut and lemongrass with tender chicken. The chicken is marinated in a mixture of coconut milk, lemongrass, garlic, and ginger, then grilled to perfection. The salad is then tossed with a zesty lime dressing and topped with fresh herbs, crunchy vegetables, and toasted coconut. It's a light and healthy salad that is perfect for a summer meal or a light lunch.

4.4
11 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Coconut And Lemongrass Chicken Salad
plan
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ingredients serve

Ingredients for Coconut And Lemongrass Chicken Salad Recipe

  • as required For The Chicken Marinade
  • 1/2 cup Coconut Milk
  • 1 Stalks Lemongrass, Minced
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Grated Ginger
  • 1 tablespoon Lime Juice
  • 1 tablespoon Fish Sauce
  • 1/2 pound Chicken Breast
  • as needed For The Salad
  • 2 cup Lettuce, Torn
  • 1/2 Cucumber, Sliced
  • 1/2 Carrot, Shredded
  • 1/2 Bell Pepper, Thinly Sliced
  • as required Fresh Herbs
  • as required For The Dressing
  • 1 tablespoon Lime Juice
  • 1/2 tablespoon Fish Sauce
  • 1/2 tablespoon Honey
  • 1/2 tablespoon Sesame Oil
  • as required For Garnish
  • as required Toasted Coconut

Directions: Coconut And Lemongrass Chicken Salad Recipe

Cooking Directions

  • STEP 1.In a bowl, combine coconut milk, lemongrass, garlic, ginger, lime juice, and fish sauce. Add chicken and marinate for at least 1 hour.
  • STEP 2.Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
  • STEP 3.Let the chicken rest for a few minutes, then slice it into thin strips.
  • STEP 4.In a large bowl, combine lettuce, cucumber, carrot, bell pepper, and fresh herbs.
  • STEP 5.In a small bowl, whisk together lime juice, fish sauce, honey, and sesame oil to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss to combine.
  • STEP 7.Divide the salad among plates and top with the sliced chicken.
  • STEP 8.Garnish with toasted coconut and serve immediately.

Cooking Tips

  • Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat.
  • If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.
  • To toast the coconut, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.

Storage and Serving

  • This salad is best served immediately after assembling.
  • If you have leftovers, store the salad and chicken separately in airtight containers in the refrigerator.
  • The chicken can be reheated in the microwave or enjoyed cold in sandwiches or wraps.
Nutrition
value
1265
calories per serving
103 g Fat29 g Protein55 g Carbs41 g FiberOther

Current Totals

  • Fat
    103g
  • Protein
    29g
  • Carbs
    55g
  • Fiber
    41g

MacroNutrients

  • Carbs
    55g
  • Protein
    29g
  • Fiber
    41g

Fats

  • Fat
    103g

Vitamins & Minerals

  • Calcium
    278mg
  • Iron
    14mg
  • Vitamin A
    4984mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    315mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    183mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    321mg
  • Manganese
    4mg
  • Phosphorus
    550mg
  • Selenium
    10mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp