Description

This vibrant Coconut-Lime Chicken Salad offers a perfect balance of creamy, spicy, and tangy flavors. Tender, spiced chicken breasts are pan-seared and served atop a crisp romaine and vegetable base, drizzled with a luscious coconut milk and peanut butter dressing accented with fresh lime juice and sriracha. Toasted coconut flakes, fresh basil, and roasted peanuts add wonderful texture and aroma to this refreshing and satisfying salad.

Ingredients

Scale

For the Chicken:

1 tbsp. neutral oil
2 (6- to 8-oz.) boneless, skinless chicken breasts
1 tsp. kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper

For the Dressing:

1/2 cup full-fat coconut milk
2 garlic cloves, grated
2 tbsp. creamy, natural peanut butter
2 tbsp. fresh lime juice
2 tbsp. sriracha

For the Salad:

2 heads of romaine, coarsely chopped
1 cup shredded carrots
2 celery ribs, thinly sliced
2 scallions, white and green parts separated, thinly sliced
1/4 cup toasted coconut flakes
Basil leaves, for serving
Finely chopped roasted, salted peanuts, for serving

Instructions

Cook the Chicken: In a large stainless-steel skillet over medium heat, heat the oil and swirl to coat the pan. Pat the chicken breasts dry and season all over with kosher salt, ground coriander, cumin, and cayenne pepper. Place the chicken in the skillet and cook, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 to 8 minutes per side. Transfer the cooked chicken to a cutting board and let rest.
Make the Dressing: Using the same skillet over medium heat, whisk together the coconut milk, grated garlic, creamy peanut butter, fresh lime juice, and sriracha. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet to incorporate flavor. Allow the dressing to cool. If it becomes too thick, stir in 1 to 2 tablespoons of water to reach your desired consistency.
Prepare the Salad Base: In a large bowl, combine the coarsely chopped romaine, shredded carrots, thinly sliced celery, and the white parts of the scallions. Season with a pinch of salt. Add 1/4 cup of the prepared dressing and toss everything thoroughly to coat the vegetables evenly. Transfer the dressed salad mixture to a large platter or serving bowl for presentation.
Assemble and Garnish: Slice the rested chicken breasts and arrange the slices on top of the salad. Drizzle additional dressing over the chicken and salad as desired. Sprinkle toasted coconut flakes, fresh basil leaves, finely chopped roasted salted peanuts, and the green parts of the scallions over the top for added texture, aroma, and flavor. Serve immediately.

Notes

For best flavor, allow the chicken to rest for 5 minutes after cooking before slicing.
If preferred, substitute peanut butter with almond butter for a different nutty twist.
Adjust the amount of sriracha in the dressing to control the spiciness level.
Make sure to toast the coconut flakes lightly to bring out their natural sweetness and crunch.
This salad can be served over cooked rice or noodles for a heartier meal.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Salad
Method: Frying
Cuisine: Fusion

Keywords: Coconut Lime Chicken Salad, Spicy Chicken Salad, Coconut Milk Dressing, Peanut Butter Dressing, Healthy Chicken Salad, Easy Dinner Salad