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Chicken Salad with Toasted Coconut and Roasted Cashews
BLUE KITCHEN15Ingredients
55Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless chicken breast (sliced on the diagonal so the pieces are approximately the same thickness)
- 1/4 cup toasted coconut flakes (sweetened, [from about 1/3 cup untoasted—see Kitchen Notes])
- 1/2 cup unsalted cashews (roasted)
- 1 red bell pepper (sliced into slivers)
- 1 1/2 Tbsp. pickled ginger ([we use Wel-Pac brand])
- 1/4 cup coriander leaves (plus a few for garnish)
- 1 cup sliced cucumber
- lettuce (Mesclun)
- rice sticks (Crispy, [optional—see Kitchen Notes])
- 3 Tbsp. juice (from pickled ginger [see Kitchen Notes])
- 1 tsp. white vinegar (or white balsamic vinegar)
- 1/2 tsp. sea salt
- 1/2 tsp. red chili flakes (dried)
- 1/4 cup olive oil
- 1 stick lemongrass ([optional])
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium510mg21% |
| Potassium940mg27% |
| Protein40g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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