Spicy Peanut Coconut & Chicken Salad
Revised from January 2021.
This is a salad I’ve been wanting to make for a while now. I love a good peanut satay chicken AND this is it in salad form. It’s delicious. It brings all the spice, flavors and fresh crunch to a salad – that is a requirement of mine.
The chicken and sweet potatoes are tender and love soaking up the flavorful peanut dressing. The cucumbers cool your mouth off and then the peanuts are the perfect crunch you need mixed in with the greens.
Add in some hot sauce, extra lime juice and red peppers flakes for an exciting dressing.
Don’t forget the cilantro and shredded coconut – you don’t want to miss them.
Yes, I concern myself a salad snob. Like it has to meet some criteria in order to be satisfying. Like not wanting to stop eating it and then realizing that you ate an entire plate of greens with lots of ingredients. But it also has to be gluten free, full of texture, and filling – like I won’t want a sandwich afterwards! This meets all the criteria.
And if you love salads as much as I do – check out my Brioche Crouton and Lemon Basil Cesar Salad and my Peanut Steak and Cucumber Salad
My thoughts on coconut.
I feel like you are either a huge fan of coconut OR you just aren’t.
I get it. I used to not be a fan at all. BUT now, I cook with it each and every day.
- Coconut milk
- Coconut cream
- Raw unsweetened coconut
- Coconut water
- Coconut aminos
- Coconut sugar
- and many more.
I use it as a dairy alternative. My stomach tolerates it better than cows milk/dairy. I can digest it easily and I don’t notice the difference in taste in my cooking or eating.
Here are some other great salad recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Spicy Peanut Coconut & Chicken Salad
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Full of crunch, spice and all the flavors!
Ingredients
- 1 sweet potato, small diced
- 2 tablespoons coconut oil or olive oil, divided
- 2 boneless skinless chicken breasts
- 6 cups of mixed greens (I like the herb blend and add a little bit of arugula in it too)
- 1 medium to small cucumber, sliced thinly
- small bunch fresh cilantro, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons or so roasted + lightly salted peanuts
- Peanut Dressing – recipe below
- red pepper flakes- to garnish, if desired
Peanut Dressing
- 1/4 cup peanut butter
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon coconut vinegar (or white balsamic)
- 1 tablespoon coconut aminos (1/2 teaspoon soy sauce can be a sub)
- 1/2 lime, juice
- 1 large garlic clove
- 1 heaping tablespoon fresh ginger
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon hot sauce (I used Sriracha)
- 1 pinch red pepper flakes
Instructions
- Preheat your oven to 400. On a baking sheet, combine the diced sweet potato and 1 tablespoon oil. Sprinkle with salt and pepper. Roast for 10 minutes or until the sweet potatoes pieces are toasted brown + tender in the middle. Remove from the oven and let cool.
- While the sweet potatoes cook, heat a sauté pan over high heat with the remaining 1 tablespoon of oil. Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, add the chicken and cook for 4 minutes, flip over and cook for 6 minutes or until the chicken is fully cooked. Remove from the heat and let cool on a cutting board.
- When the chicken has sat for at least 6 minutes to rest, slice thinly with a sharp knife at an angle. To assemble the salad, place the mixed greens in shallow bowl or large plate. Add the sweet potato and cucumber around the plate. Arrange the sliced chicken in the middle. Add in the chopped cilantro, shredded coconut and peanuts.
- Drizzle the dressing on top and sprinkle the red pepper flakes on top (if desired).
To make the dressing
- Blend all ingredients in a food processor or blender until smooth.
- It can be stored for 1 week in an air tight container – but it won’t last that long.
- Prep Time: 10
- Cook Time: 15
- Category: salad
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