Green Salad with Chicken, Strawberries and Amazing Sweet Coconut Dressing
A few years ago my sister served an incredible green salad with chicken that had the most amazing coconut dressing. She said she copied the idea from a salad she had at a restaurant.
This dressing is so good you’ll want to drink it straight! I dipped pieces of chicken in it and it’s so good it’s hard to stop eating it! There’s a sweet taste with a little bit of twang from the vinegar. To me it’s the perfect thickness and with just 4 ingredients, it’s really quick and easy to make.
This recipe is very forgiving. You could add poppy seeds to the dressing or change out most of the ingredients with good results. Just be sure that you don’t get regular coconut milk. Cream of coconut is sweeter and is often found near the margarita and drink mixes. I linked to it on Amazon so you can see what it looks like.
Note: the links that go to products are commissioned. Should you make a purchase, may result in a commission at no cost to you. You can omit the chicken but it’s so good I would keep it in!
Blend together. Makes about 1 1/2 cups of dressing.
Organic spring mix (I used arugula and romaine lettuce), about 8 cups
1 pint strawberries, hulled and cut in half
1/2 cup or about 2 ounces white cheese of your choice, grated or in chunks
1/3 cup nuts (cashews – or roasted almonds give a nice crunch)
You can also add chicken. As far as the fruit and other ingredients, be creative. You can use craisens or other fruit like sliced apples or grapes in place of the strawberries. For the cheese use mozzarella, goat cheese or feta.
To Prepare the Chicken
1 pound chicken breast
1 bouillon cube
Place chicken in a medium skillet and cover with water. Add 1/4 teaspoon salt or a bouillon cube and bring to a boil. Reduce heat to medium-low to maintain simmer and cook until chicken is cooked through, 12 to 15 minutes. Remove chicken from the liquid and cool before cutting into cubes or slicing.
To make even more coconut flavor you can bread the chicken, coat it in coconut and fry in a pan.
Mix the greens with the rest of the ingredients and serve with dressing.
For a more formal presentation, spread the greens on a pretty white platter (see below for suggestions – click the photos for more info). Also, this post has a green salad recipe with a gorgeous photo and more ideas (I dream of taking food photos like that!). Layer each ingredient over the greens. Serve with salad tongs.