Coconut Curry–Crusted Chicken Salad with Mango Dressing Recipe - Clean Eating Magazine

    Coconut Curry-Crusted Chicken Salad with Mango Dressing

    Crisp salad is topped with a spiced coconut-crusted chicken breast in this salad that’s a cinch to put together. The mango dressing is truly heavenly, with a commingling of sweet, tart and spicy notes.
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    Crispy chicken curry salad and mango dressing recipe

    Coconut Curry-Crusted Chicken Salad with Mango Dressing

    Find more chicken recipes here.

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    DRESSING

    • 1 cup fresh or frozen and thawed cubed mango
    • 3 tbsp apple cider vinegar
    • 2 tsp minced fresh cilantro
    • 1/2 tsp each coconut sugar and red pepper flakes

    CHICKEN

    • 2 boneless, skinless chicken breasts (about 8 oz each)
    • 1/4 tsp each sea salt and ground 
black pepper
    • 1/3 cup coconut milk
    • 2 tsp curry powder, divided
    • 1/2 cup finely shredded coconut flakes
    • 1 tbsp whole-wheat flour
    • 2 tbsp coconut oil

    SALAD

    • 6 cups torn romaine lettuce
    • 1 cup diced tomato
    • 1 cup fresh or frozen and thawed 
diced mango
    • 1/2 cup thinly sliced red onion

    Preparation

    1. Prepare dressing: In a blender or food processor, purée all dressing ingredients with 1 tbsp water until smooth; set aside.
    2. Cut chicken breasts in half horizontally, making 4 pieces. Season with salt and pepper. In a medium bowl, combine coconut milk and ½ tsp curry powder. In a shallow dish, combine coconut flakes, flour and remaining 1½ tsp curry powder. Dip chicken in coconut milk, letting excess drip off, then dredge in flour mixture. Discard any remaining coconut milk and flour mixture.
    3. In a large skillet on medium-high, heat oil. Add chicken pieces and cook until browned on one side, 5 minutes. Flip and reduce heat to medium. Cook until no longer pink inside, 5 to 8 minutes more.
    4. Prepare salad: In a large bowl, combine all salad ingredients; divide among plates and drizzle each with 3 tbsp dressing. Top each with one piece of chicken.

    Nutrition Information

    • Serving Size: 2 cups salad, 1 piece chicken, 3 tbsp dressing
    • Calories: 342
    • Carbohydrate Content: 23 g
    • Cholesterol Content: 63 mg
    • Fat Content: 17 g
    • Fiber Content: 6 g
    • Protein Content: 26 g
    • Saturated Fat Content: 13 g
    • Sodium Content: 193 mg
    • Sugar Content: 15 g

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