coconut chicken salad

photo 3

This is my new favorite weekday dinner!


for chicken

  • 1 cup Coconut Milk
  • 1/2 cup Soy sauce
  • 1/3 cup packed brown sugar
  • 3 tbsp. rice vinegar
  • 3 tbsp. curry powder
  • 2 teas. minced fresh gingerroot
  • 1 teas. ground cumin
  • 5 pounds boneless, skinless chicken breast
  • 2 cups flaked coconut

for salad

  • spinach (depends on number of people – I used about 3 cups for 2 people)
  • 2 diced apples
  • diced peanuts (optional)

Whisk together coconut milk, soy sauce, brown sugar, rice vinegar, curry powder, gingerroot and cumin;  set aside

Cut chicken breast into 1 1/2 – 3 inch strips, put in container suitable for marinating; pour coconut milk mixture over chicken, turning pieces to coat evenly.  Cover and refrigerate at least 4 hours or overnight.

Drain chicken; disgard marinade.  Put coconut in a shallow dish; roll one side in coconut.  Arrange pieces on a foil lined baking sheet with coconut side up.

Bake at 400 degrees until cooked through and coconut is lightly browned, about 20 minutes. Add cooked coconut chicken in with the spinach. Dress as desired.

photo 1

Original Grilled Coconut Chicken Skewer Recipe HERE.


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