f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

This chicken salad is creamy and delicious. The coconut milk dressing pairs really nicely with the savory chicken and sweet grapes. Make this chicken salad with leftover chicken or using this shredded chicken recipe. Enjoy over a salad, as a lettuce wrap, on little lettuce boats or just on it's own.

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Yields4 Servings
Prep Time15 mins

Ingredients

 2 cups chicken breast, chopped
 4 ounces carrots, finely choppedabout 2 medium carrots
 2 ounces daikon radish, finely choppedabout 1 small 3 inch piece
 3 tablespoons green onions or chives, finely chopped
 ½ cup grapes, quartered
Dressing
 ½ cup coconut milk(make sure there are no non-compliant thickeners like guar gum)
 ¼ cup avocado or olive oil
 ½ medium lemon, juiced
 1 teaspoon salt
 1 tablespoon gelatin
Chicken salad with grapes and carrots on 4 lettuce boats

Directions

Prepare the dressing
1

Add all of your dressing ingredients into a cup and whisk them vigorously (or use an immersion blender if you have one). Allow to sit for 5 minutes to allow the gelatin to thicken the mixture. Prepare the other ingredients while the dressing thickens.

Prepare the salad
2

Chop chicken breast into bite size pieces.

3

Finely dice the carrot, daikon and green onion or chives. Quarter the grapes.

4

Add the chicken and diced vegetables and grapes into a large bowl and mix.

5

Whisk your dressing again and drizzle over the chicken salad mixture and mix thoroughly to combine.

Note: You may prefer to use less of the dressing for a drier version. I'd recommend starting with half to 3/4s of the dressing and mixing that to see if you like it a little drier. You can always add more if you want!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 326
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 6.2g31%
Cholesterol 57.4mg20%
Sodium 665.3mg28%
Potassium 402mg12%
Total Carbohydrate 9.3g4%
Dietary Fiber 1.6g7%
Sugars 6.3g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups chicken breast, chopped
 4 ounces carrots, finely choppedabout 2 medium carrots
 2 ounces daikon radish, finely choppedabout 1 small 3 inch piece
 3 tablespoons green onions or chives, finely chopped
 ½ cup grapes, quartered
Dressing
 ½ cup coconut milk(make sure there are no non-compliant thickeners like guar gum)
 ¼ cup avocado or olive oil
 ½ medium lemon, juiced
 1 teaspoon salt
 1 tablespoon gelatin

Directions

Prepare the dressing
1

Add all of your dressing ingredients into a cup and whisk them vigorously (or use an immersion blender if you have one). Allow to sit for 5 minutes to allow the gelatin to thicken the mixture. Prepare the other ingredients while the dressing thickens.

Prepare the salad
2

Chop chicken breast into bite size pieces.

3

Finely dice the carrot, daikon and green onion or chives. Quarter the grapes.

4

Add the chicken and diced vegetables and grapes into a large bowl and mix.

5

Whisk your dressing again and drizzle over the chicken salad mixture and mix thoroughly to combine.

Note: You may prefer to use less of the dressing for a drier version. I'd recommend starting with half to 3/4s of the dressing and mixing that to see if you like it a little drier. You can always add more if you want!

Chicken Salad (with coconut milk)

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