Coconut Chicken and Strawberry Salad
Coconut Chicken and Strawberry Salad is one of our favorite summer salads. I start this salad by marinating tender boneless chicken breast. For my marinade, I use a mixture of Thai yellow curry spices and coconut milk. Then, I make a homemade Sweet and Sour Dressing, full of cilantro and mint. Finally, I toss all of this with spring greens, strawberries, red onion, and coconut flakes. We like this dish for several reasons. First of all, I like that I can make this whole salad in less than one hour. Secondly, I like that I can make this salad ahead of time. And, lastly, we all love the fresh and delicious summer flavors in this salad.
The Equipment I Used
- A Grill Pan- I used a nonstick grill pan to cook my chicken, but you can use any skillet.
- A Salad Spinner- Use this to dry your salad greens.
- A Small Jar- I use this to shake up my dressing.
The Ingredients Needed for Coconut Chicken and Strawberry Salad
- Chicken- Use thinly sliced chicken cutlets.
- Coconut Milk- I like the Native Forest brand. Use full fat canned coconut milk.
- Fish Sauce- This has a strong odor, but adds great, mild flavor to the marinade. I use the Kame brand.
- Spices- All the spices add great flavor to the marinade.
- Mint and Cilantro- These fresh herbs add so much flavor to the dressing.
- Rice Wine Vinegar- I like using this mild vinegar in my salad dressings. You can find it in the Asian section of your market.
- Coconut Flakes- You can find these with the dried fruits at your market.
How I Made my Coconut Chicken Salad
- First, I marinated the chicken.
- Then, I made the dressing and grilled the chicken.
- Finally, I tossed everything together in a big bowl and poured on the dressing.
If you like coconut, you need to try this Coconut Chicken and Strawberry Salad.
Coconut Chicken and Strawberry Salad
Boneless chicken breast marinated in a Thai yellow coconut curry marinade, on top of spring greens, strawberries, and coconut flakes, with a sweet and sour dressing.
Ingredients
For the Coconut Chicken:
- 1 pound thinly sliced, boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 tsp. fish sauce
- 1 tbsp. brown sugar
- 1 tsp. coriander powder
- ½ tsp. each cumin powder and black pepper
- ¼ tsp. each powdered yellow mustard and powdered ginger
- ¼ tsp. fennel seed
For the Sweet and Sour Dressing:
- 2 tbsp. each chopped cilantro and mint
- ¼ tsp. red pepper flakes
- 2 tbsp. sugar
- ¼ each olive oil and rice wine vinegar
For the Vegetables:
- 4 cups Spring greens
- 2 cups halved strawberries
- 1 cup dried coconut flakes
- ¼ cup sliced red onion
Instructions
- Begin by making the coconut chicken: In a bowl, mix everything but the chicken together.
- Place the chicken in the marinade and let them sit while you heat the grill pan.
- Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
- Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.
For the Sweet and Sour Dressing:
- In a small jar, shake all the ingredients together.
To Assemble the Salad:
- Toss all the strawberries, lettuce, chicken, onions and coconut in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.
Tried this recipe?Let us know how it was!
