The.Mediterranean.Weightloss

Crunchy Coconut Chicken Salad

Name: Crunchy Coconut Chicken Salad
Yield: 3 servings
Ingredients: 0.33 cup soy sauce or coconut aminos; 3 tbsp sesame oil; 2 lime juice; 1.5 tsp maple syrup; 1.25 lb boneless skinless chicken thighs; 0.25 cup unsweetened shredded coconut; 3 scallion stalks (sliced at a diagonal); 2 cups sugar snap peas (halved lengthwise); 2 cups Persian cucumbers (halved lengthwise and sliced at a diagonal); 0.33 cup almonds (roughly chopped); 1 mango; 0.5 cup cilantro; 2 tbsp sesame seeds

a lil bit sweet, a lil bit savory, and lots of crunch!

Yield3 servings

Ingredients

Dressing

Salad

Directions

1
Prepare your chicken with your preferred method.
2
Toast the coconut in a pan on medium low heat, stirring every minute to prevent burning, until golden.
3
Make the dressing by whisking ingredients together in a small bowl.
4
Add the chicken, scallions, snap peas, cucumbers, almonds, mango, and cilantro to a large bowl. Pour over the dressing, add the toasted coconut and sesame seeds, and toss together.

Notes

Cre by @kalememaybe

See on Instagram

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