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Creamy Coconut Chicken Salad

This is a chicken salad full of toasty coconut, slivered almonds and yes, you guessed it, quinoa! I mean really, who wouldn't love some quinoa mixed with their chicken salad? I know I would!
Course Salad
Cuisine American
Keyword chicken, coconut
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 Servings
Calories 201kcal
Author Alyssa

Ingredients

Instructions

  • Toast the almonds and shredded coconut in a dry pan over medium heat until lightly browned, 2 – 3 minutes.
  • combine all ingredients into a bowl, minus the coconut cream. Add the coconut cream and fold the ingredients together until everything is creamy.
  • Season with salt & pepper.
  • Refrigerate for 1 – 2 hours, remove and serve immediately.

Notes

cook time assumes you have pre-grilled chicken and pre-cooked quinoa

Nutrition

Calories: 201kcal | Carbohydrates: 11g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 1.4mg