Creamy coconut paired with ginger, cilantro, and lime is like heaven on a plate.
It’s a unique twist on traditional chicken salad and will elevate your lunch on an otherwise boring workday. Served in a lettuce wrap or just eaten plain, you’ll see it is delicious.
Prep time: 45 minutes
This recipe requires coconut cream for that rich flavor and to bind it all together. If you can’t find cans of strictly coconut cream, you can easily make it yourself with a can of full fat coconut milk and a little advance planning!
Simply take the coconut milk and put it in the fridge overnight. The cream will rise to the top so you can open it and scoop it right out. You’ll still have some coconut milk left, and while it won’t have quite the same lush texture without the cream, it’s still perfect for adding to a smoothie or even a braised curry. So don’t throw it out!
1/2 cup coconut cream
Juice and zest of 1 lime
1 teaspoon grated ginger
1 clove garlic, grated
2 cups cooked and shredded chicken breast
1/2 cup finely chopped cilantro
Sea salt and fresh ground pepper, to taste
For serving: Lettuce or other hearty greens like kale or Chard
- In a medium bowl, whisk the coconut cream, lime juice and zest, ginger and garlic until smooth.
- Stir in the chicken and cilantro and mix well. Season with salt and pepper.
- Serve over lettuce or other greens, and store in the fridge until ready to eat.
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