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.
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