Creamy Coconut Chicken Salad

Creamy Coconut Chicken Salad via Queen of Quinoa (@alyssarimmer)
Happy Super Bowl Sunday! Are you planning to watch the big game tonight?

I have to admit it, but I probably won’t be tuning into tonight’s festivities. For starters, I just moved to NYC with le Boyfriend (woo hoo!!!) and we’re still getting settled, meaning we don’t have TV yet. No TV = no Super Bowl por moi. Also, today le Boyfriend is leaving me for the week, and without him around, football just isn’t something I want to have blaring in my living room.

Nope, tonight will be a night of relaxing (maybe painting my nails) and watching a chick flick. I mean come on ladies, does this not sound way better than watching sweaty mean tackle each other football?

Creamy Coconut Chicken Salad via Queen of Quinoa (@alyssarimmer)

In honor of this holiday, I wanted to give you a healthy dish to serve your party guests. A creamy coconut chicken salad to be exact. And let me just say, this isn’t any old chicken salad.

Oh no, 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!

But wait, there’s more. I’ll let you in on a little secret. There’s no mayo and no dairy making this salad rich and creamy. Instead, it’s all mixed together with coconut cream, making the flavor even more amazing.

Serve this creamy coconut chicken salad atop of nice bed of greens, on a slice of toasted gluten-free bread, or broiled with some cheese on top. Any which way you decide to enjoy this salad, it will be a hit with your football fans.

Creamy Coconut Chicken Salad

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Ingredients

  • 1 chicken breast, grilled & chopped into bite sized pieces
  • 1 cup cooked quinoa
  • 2 celery stalks, quartered lengthwise & chopped
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut
  • ½ cup chilled coconut cream (from the top of a can of full-fat coconut milk that has been refrigerated overnight)
  • Salt & pepper to taste

Instructions

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

Notes

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

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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7 Responses to Creamy Coconut Chicken Salad

  1. Debra says:

    Do you think this is correct?

    Each 1-cup portion of unsweetened coconut cream contains 792 calories and has 83 g total fat, of which 74 g are saturated fat. The fat content works out to more than one day’s recommended amount of total fat, and almost four days’ worth of saturated fat. One cup also has 16 g carbohydrates.

  2. Lena says:

    @Debra

    Coconut saturated fats are different than other saturated fats. While it does raise LDL levels, research indicates it also raises HDL levels as well.

  3. So yea, pretty much obsessed with this recipe, adore coconut – what a great idea!!! Moving to NYC sounds fabulous, I almost did a few years ago and think it may be one thing in my life that I regret not following through with! Enjoy your relaxing Sunday night, and yes a chick flick and nail painting sounds wayyyy better than football lol. Agreed :)
    Stephanie @cookinfanatic recently posted..Pickled Shrimp & Deviled EggsMy Profile

  4. Julia says:

    I am a big fan of chicken salad. I have made regular and a curry (which I love). This coconut chicken salad looks delicious. I love your idea of eating it atop a bed of greens. It is a wonderful, light dish.
    Julia recently posted..Case of the Mondays?My Profile

  5. Teckla says:

    I just made this salad last night and it was delicious! I love all the celery and the coconut/almond flavors. I had never had quinoa and I really liked the texture and taste( I have been gluten free for about 6 weeks). Thanks for a great website

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