Healthy Seasonal Chicken Salad Recipe

Chicken salad makes a quick and easy lunch that’s convenient and delicious. However, most recipes for it are filled with mayonnaise and added calories. Here we offer you an alternative that still keeps the creamy texture and mix using coconut milk, with an added spice and crunch from roasted chiles and pecans. Add extra crunch and cut more calories by serving on butter lettuce wraps instead of bread.

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 286kcal

Ingredients

For the Creamy Coconut Dressing

2 (14oz) can coconut milk, full fat
1/2 cup fresh cilantro, chopped
2 Tablespoon apple cider vinegar
2 Tablespoon coconut oil, melted
1/4 teaspoon garlic powder
lemon zest (all you can get from one small lemon)
2 teaspoon lemon juice
dash salt
dash pepper

For the Salad

1 cup celery, finely chopped
1 cup red grapes, halved
1/2 cup pecans, chopped
1 apple, finely chopped
4oz can mild chopped green chiles
1 lb roasted chicken, chopped

Instructions

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.
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.
Nutritional Analysis: 286 calories, 20g fat, 80mg sodium, 6g carbohydrate, 2g fiber, and 19g protein

Nutrition

Calories: 286kcal