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Coconut Grilled Chicken Salad
5 from 15 votes

Coconut Grilled Chicken Salad

This Coconut Grilled Chicken Salad features marinated chicken pieces in a combination of tamari, coconut milk, lime juice, and maple syrup grilled to golden perfection and served over a fresh salad of lettuce, cucumber, tomatoes, radishes, and pomegranate seeds. An Asian-style dressing of rice vinegar, tamari, sesame oil, grapeseed oil, honey, ginger, and chili flakes completes the dish with balanced sweet, tangy, and spicy notes.

Prep Time
2 hrs 5 mins
Cook Time
15 mins
Total Time
2 hrs 20 mins
Servings: 4
Calories: 307 kcal
Course: Salad, Lunch, Dinner
Cuisine: American

Ingredients

  • 1 pound chicken thigh or breasts; cut into bite size cubes, skinless, 450g
  • 1/4 cup tamari soy sauce or regular if not gluten free, 60ml
  • 2 Tablespoons coconut milk
  • 1 1/2 Tablespoons lime juice
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic minced
  • 1/2 teaspoon ginger minced
  • 4 cups lettuce or salad greens, 300g
  • 1 cucumber sliced, medium
  • 2 cups grape tomato halved, 300g
  • 6 radish sliced
  • 1/3 cup pomegranate seeds 58g
Asian Salad Dressing Ingredients:
  • 3 Tablespoons rice vinegar
  • 1 1/2 Tablespoons tamari soy sauce or regular if not gluten-free
  • 1 Tablespoon sesame oil
  • 1 Tablespoon grapeseed oil or canola oil
  • 1/2-1 teaspoon honey to your taste
  • 1/2 teaspoon ginger paste
  • Pinch chili flakes

Instructions

    Cup of Yum
  1. Mix together tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a mixing bowl.
  2. Add chicken and let marinate for at least 2 hours (up to overnight).
  3. Soak bamboo skewers for 30 minutes.
  4. Thread chicken onto skewers.
  5. Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
  6. Grill chicken for 10-15 minutes, turning them a couple of times, and brushing on more marinade until golden and cooked through. (Make sure to use your meat thermometer to ensure the internal temperature of the chicken reaches 165F/74C)
  7. You can reduce the remaining marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor.
  8. Mix together your salad. Take grilled meat off skewers and place on top of salad.
  9. Make your salad dressing as shown below and add salad dressing to your taste.
How To Make The Dressing
  1. Place all the ingredients into a small bowl, and mix for a few seconds until combined.
  2. Serve immediately or store in the fridge for up to a week.

Notes

  • Use half-fat coconut milk in the marinade to reduce calories while retaining flavor.
  • Marinate chicken for at least 2 hours or overnight for deeper flavor absorption.
  • Cut chicken into evenly sized pieces to ensure uniform grilling.
  • Oil grill grates before cooking to prevent the chicken from sticking and to avoid flare-ups.
  • Use soaked bamboo or metal skewers to thread chicken for grilling; metal transmits heat well and aids cooking.
  • Do not toss salad with dressing until ready to serve to keep lettuce fresh and crisp.

Nutrition Information

Calories 307kcal (15%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 108mg (36%) Sodium 1305mg (54%) Potassium 783mg (17%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 1063IU (21%) Vitamin C 19mg (21%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 307

% Daily Value*

Calories 307kcal 15%
Carbohydrates 17g 6%
Protein 26g 52%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 108mg 36%
Sodium 1305mg 54%
Potassium 783mg 17%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 1063IU 21%
Vitamin C 19mg 21%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.