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Coconut Grilled Chicken Salad

This colorful Grilled Chicken Salad is topped with coconut and lime infused chicken and tangy Asian dressing.
Course Dinner, Lunch, Salad
Cuisine american, western
Prep Time 2 hours 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 4
Calories 307kcal
Author Bintu Hardy

Ingredients

  • 1 pound (450g) skinless chicken thighs or breasts; cut into bite size cubes
  • 1/4 cup (60ml) tamari soy sauce or regular if not gluten free
  • 2 Tablespoons coconut milk
  • 1 1/2 Tablespoons lime juice
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 4 cups (300g) lettuce or salad greens
  • 1 medium cucumber sliced
  • 2 cups (300g) grape tomatoes halved
  • 6 radishes sliced
  • 1/3 cup (58g) pomegranate seeds

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 canola oil
  • 1/2-1 teaspoon honey to your taste
  • 1/2 teaspoon ginger paste
  • Pinch of chili flakes

Instructions

  • Mix together tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a mixing bowl.
  • Add chicken and let marinate for at least 2 hours (up to overnight).
  • Soak bamboo skewers for 30 minutes.
  • Thread chicken onto skewers.
  • Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
  • 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)
  • 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.
  • Mix together your salad. Take grilled chicken off skewers and place on top of salad.
  • Make your salad dressing as shown below and add salad dressing to your taste.

How To Make Chicken Salad Dressing

  • Place all the ingredients into a small bowl, and mix for a few seconds until combined.
  • Serve immediately or store in the fridge for up to a week.

Notes

Recipe Tips

  • For less calories from the grilled chicken, use half fat coconut milk. 
  • The longer you marinate the chicken, the more time it has to absorb the flavors. The flavors may seem strong in the marinade bowl, but don’t be alarmed, they’re perfect once they’re done grilling. 
  • Don’t forget to cut chicken in evenly sized pieces so they cook evenly. 
  • I recommend oiling the grill grates to help prevent the chicken from sticking to the grates, prior to turning on the grill, so you don’t get burned. Alternatively, you can preheat the grill and then oil it, just be very careful. 
  • You can even use metal skewers which transmit heat well for grilling. 
  • Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy. 

Weight Watchers Points 

There are 8 Blue Plan SmartPoints in one serving. 

Serving Suggestions 

Beat the summer heat and pair your grilled chicken salad with these refreshing recipes:

Nutrition

Calories: 307kcal | Carbohydrates: 17g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1305mg | Potassium: 783mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 2mg