This Coconut Curry Chicken Salad is packed with flavor and crunch! Juicy Thai coconut marinated chicken tops a bed of crunchy veg. It’s tossed in a coconut balsamic and lime vinaigrette and all topped off with fresh mint and salty peanuts. This salad is undeniably a satisfying meal!
Tell me. Do you love salads?
Here’s what talking about:
- Crisp fresh greens
- Flavorful veg that packs a crisp punch
- Bright herbs
- Perfectly grilled protein
Let me explain.
- Protein
- Crunchy veg
- Marinated things (like artichokes, olives, etc.)
- Pickled things (like red onion, giardineria, etc.)
- Nutty and seedy things (like sunflower seeds, sliced almonds, pistachios, etc.)
- Creamy things (like goat cheese, feta, or pecorino)
- Drizzly things (like olive oil, vinegar, or your fav vinaigrette, of course)
And this one? PERFECTION.
Let’s start with that chicken, shall we?
The Asian flavors in this recipe are HOT (in a good way, not like, in a temperature way). Coconut milk, curry paste, spicy fresh ginger, fish sauce, and lime.
Check, check, checkity check. Let that chicken get all cozy in the marinade while you start prepping the veg.
Cool cucumber, juicy red pepper, pungent green onion, crunchy cabbage, and sweet carrots are combined to serve as the humble base.
Time to grill!
After marinating for at least 30 minutes, the chicken is ready to cook. I recommend cooking it over medium high heat (for me that’s right around 400-450 degrees), but just be sure that the chicken is cooked to 165 degrees. I love using a digital thermometer to be 100% sure my chicken is cooked through!
Witness that beauty that is….
The Coconut Curry Chicken Salad.
**cue spiritual music**
Almost too pretty to eat, amiright? ALMOST.
This salad, as mentioned, would make a wonderful mid-summer supper (Sauv Blanc required), a perfect workday lunch (divvy it up in to individual containers!), or a jaw-dropping BBQ addition (triple the recipe and chop EVERYTHING up).
Regardless of how or to who you share it with, one thing will be certain….
They’ll be singing’ your praises, friend.
ENJOY!
Coconut Curry Chicken Salad
Ingredients
For the Coconut Curry Chicken:
- 1 lb boneless, skinless chicken breast
- 1 15 oz can coconut milk
- 1 Tbsp curry paste (red or green)
- 2 tsp ginger grated
- 1 tsp garlic minced
For the salad:
- 3 cups Napa cabbage chopped
- 1 cups Purple cabbage chopped
- 3 medium carrots, shredded
- 1 cup Green onion, chopped
- 1 cup romaine lettuce chopped (chips are fine, too)
- 1 medium Cucumber, spiralized or chopped
- 1 small red bell pepper, sliced thinly
- 1/2 cup Fresh mint, chopped
- Lime wedges to serve
- Lightly salted peanuts to serve
For the vinaigrette:
- 1/3 cup sesame oil
- 1 Tbsp coconut balsamic vinegar See note
- 1/2 lime juiced
- 1/2 tsp dijon mustard
- 1 tsp fresh ginger, grated
- Dash fish sauce
- Dash Aminos (or soy sauce)
- Pinch salt
Instructions
For the Coconut Thai Curry Chicken:
- Add chicken to a large ziplock bag. Mix all ingredients for marinade in a bowl, whisking to combine. Pour over chicken, and allow to marinate for at least 30 minutes at room temp. If you plan to marinate longer, place in refrigerator for up to 8 hours.
- Once done marinating, prepare your grill to medium high heat. Clean your grates and oil them, add chicken breasts to grill.
- Cook for 5 minutes, and flip. Cook until interior temperature is 165 degrees. Remove from grill, allow to slightly cool.
For the salad:
- Meanwhile, prep salad ingredients. Thoroughly wash all ingredients before chopping or peeling!
- Layer all ingredients in a large salad bowl. Set aside.
For the vinaigrette:
- Combine all ingredients for vinaigrette in a small mason jar, shake to combine.
To serve:
- Thinly slice slightly cooled chicken. Add to salad bowl.
- Drizzle vinaigrette over salad. Top with mint and crushed peanuts. DIVE IN!
Notes
- I purchase a lot of my oils and vinegars locally from an olive oil co-op in Stillwater, Minnesota. I've been to other olive oil co-ops throughout the country, many of which carry the same flavors! Check out yours to see if you can find the Coconut Balsamic - it's worth seeking out!