Coconut Grilled Chicken Salad with Tangy Asian Dressing

This Coconut Grilled Chicken Salad is a fresh, vibrant dish bursting with tropical flavors. Juicy grilled chicken, marinated in a rich coconut and lime blend, is served over a crisp, colorful salad with a bold Asian-inspired dressing. Whether you’re looking for a light yet satisfying lunch or a nutritious dinner, this salad will hit the spot.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Healthy & Nutritious – Packed with lean protein, fresh vegetables, and healthy fats
• Easy to Make – Simple steps with minimal hands-on cooking
• Meal-Prep Friendly – Marinate ahead and enjoy quick assembly later
• Naturally Gluten-Free – Perfect for gluten-sensitive diets when using tamari soy sauce

Taste & Texture

• The chicken is tender, juicy, and infused with a sweet and tangy coconut-lime flavor
• The salad is crisp, fresh, and colorful, with a slight crunch from radishes and cucumbers
• The dressing is bold, slightly sweet, and has a subtle heat from chili flakes

Dietary Attributes

Gluten-Free (if using tamari)
Dairy-Free
Low-Carb & High-Protein

Ingredients & Substitutions

Ingredient List

For the Coconut Grilled Chicken

• 1 pound (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized cubes
• ¼ cup (60ml) tamari soy sauce (or regular soy sauce if not gluten-free)
• 2 tablespoons coconut milk
• 1 ½ tablespoons lime juice
• 1 ½ tablespoons maple syrup
• 1 teaspoon sesame oil
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger

For the Salad

• 4 cups (300g) mixed salad greens
• 1 medium cucumber, sliced
• 2 cups (300g) grape tomatoes, halved
• 6 radishes, sliced
• ⅓ cup (58g) pomegranate seeds

For the Tangy Asian Dressing

• 3 tablespoons rice vinegar
• 1 ½ tablespoons tamari soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grapeseed or canola oil
• ½-1 teaspoon honey, to taste
• ½ teaspoon ginger paste
• Pinch of chili flakes

Notes on Quality

Chicken thighs are juicier, but breasts work well for a leaner option
Full-fat coconut milk gives a richer flavor, but light coconut milk reduces calories
Tamari soy sauce keeps it gluten-free
Pomegranate seeds add a pop of sweetness

Possible Substitutions

Try shrimp, tofu, or tempeh instead of chicken
Swap maple syrup for honey or agave syrup
Use mixed greens like spinach, arugula, or romaine

Step-by-Step Instructions

Marinate the Chicken

In a mixing bowl, combine tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic, and ginger
Add the chicken cubes, making sure they are well coated
Marinate for at least 2 hours (or up to overnight for maximum flavor)

Prepare for Grilling

Soak bamboo skewers in water for 30 minutes to prevent burning
Thread the marinated chicken onto the skewers

Grill the Chicken

Oil the grill grates, then preheat the grill (or griddle pan) to medium-high heat
Grill chicken skewers for 10-15 minutes, turning occasionally and brushing with extra marinade, until golden brown and fully cooked
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C)
Optional: Reduce the remaining marinade in a saucepan over low heat until it thickens and brush over the cooked chicken

Assemble the Salad

In a large bowl, toss the mixed greens, cucumber, grape tomatoes, radishes, and pomegranate seeds
Remove the grilled chicken from the skewers and place on top of the salad

Make the Dressing

Whisk together all dressing ingredients in a small bowl until well combined
Drizzle over the salad before serving

Expert Tips & Tricks

Best Practices

Marinate the chicken longer for a deeper flavor
Grill on medium-high heat to avoid drying out the chicken
Use metal skewers for better heat distribution

Common Mistakes

Over-marinating in citrus-based marinades can break down the meat too much
Turning the skewers too often can prevent proper grill marks

Time-Saving Tips

Prep the marinade the night before
Use pre-washed salad greens for quick assembly

Serving Suggestions

Pairings

This salad pairs beautifully with light appetizers like Valentine’s Day Stuffed Mushrooms or Mini Spinach and Feta Puffs

Presentation Ideas

Serve in a wide, shallow bowl for a restaurant-style look
Garnish with extra lime wedges and sesame seeds

Beverage Pairings

Pair with a crisp white wine like Sauvignon Blanc
For a non-alcoholic option, try coconut water with a splash of lime

Storage & Reheating

Leftover Storage

Store grilled chicken separately from the salad in an airtight container for up to 3 days in the fridge
Dressing can be refrigerated for up to a week

Reheating Methods

Reheat the chicken in a skillet over medium heat or in the microwave for 1-2 minutes

Frequently Asked Questions

Substitutions & Adjustments

Can I make this with pre-cooked chicken? Yes, but grilling adds the best flavor
What can I use instead of sesame oil? Try olive oil or avocado oil

Troubleshooting

Chicken is dry? Reduce cooking time and use a meat thermometer
Salad is soggy? Don’t dress it until right before serving

Variations & Customizations

Dietary Adaptations

Make it vegan by using tofu and a plant-based sweetener
For keto, omit maple syrup and pomegranate seeds

Flavor Twists

Add crushed peanuts or cashews for extra crunch
Try a spicy dressing with sriracha or extra chili flakes

Seasonal/Holiday Versions

Swap pomegranate seeds for fresh mango in summer
Add roasted butternut squash in fall

Conclusion

This Coconut Grilled Chicken Salad is a must-try for anyone who loves fresh, bold flavors with a tropical twist. Whether for a light meal or a fancy dinner, it’s sure to impress. Try it out and let me know how you like it!

For more delicious recipes, check out Heart-Shaped Caprese Skewers and follow along on Pinterest for more inspiration.

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