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Coconut Curry Chicken Salad

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!
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 35 minutes
Course: Main Dish, Salads
Servings: 4 servings

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

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!