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Most chicken salad recipes contain loads of mayonnaise or dairy products, but not this one. A simple can of coconut milk makes this salad deliciously creamy while roasted chiles, fresh cilantro, sweet fruit and crunchy pecans really bring the flavor. Serve on large butter lettuce leaves.

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What you need
Servings: 8

For the Creamy Coconut Dressing:

1 (14oz) can coconut milk, full fat
¼ cup fresh cilantro, chopped
1 Tablespoon apple cider vinegar
1 Tablespoon coconut oil, melted
1/8 teaspoon garlic powder
lemon zest (all you can get from one small lemon)
1 teaspoon lemon juice
dash salt
dash pepper

For the Salad:

1 cup celery, finely chopped
1 cup red grapes, halved
½ cup pecans, chopped
1 apple, finely chopped
4oz can mild chopped green chiles
1 lb roasted chicken, chopped


1. For the Creamy Coconut Dressing: Combine all of the ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad.

2. For the Salad: Combine all of the ingredients in a large bowl. Add the creamy coconut dressing and mix well. Season with salt and pepper. Serve with large lettuce leaves and Dijon mustard.Nutrition
One serving equals: 286 calories, 20g fat, 80mg sodium, 6g carbohydrate, 2g fiber, and 19g protein

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