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.

Crispy chicken curry salad and mango dressing recipe

Coconut Curry-Crusted Chicken Salad with Mango Dressing

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 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


  • 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


  • 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


  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