Description
A refreshing and tropical chicken salad featuring coconut yogurt and mango chutney.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup unsweetened coconut yogurt
- 1/4 cup mango chutney
- 1/4 cup finely chopped yellow bell pepper
- 1/4 cup diced zucchini
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
Instructions
- In a mixing bowl, combine the shredded chicken with the coconut yogurt and mango chutney, stirring until the mixture is smooth and creamy.
- Fold in the yellow bell pepper, zucchini, and chopped mint leaves, ensuring everything is well mixed.
- Drizzle in the lemon juice and sprinkle the sea salt, black pepper, coriander, and onion powder over the mixture. Gently combine until all ingredients are evenly distributed.
- Taste the salad and modify the seasoning if needed, adding more lemon juice or salt to enhance the flavor.
- Transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes to let the flavors develop.
- Serve the salad on a platter, alongside crispy lettuce, in a pita, or as a topping for crackers.
Notes
- For an extra layer of flavor, consider adding diced pineapple or shredded coconut.
- Replace the coconut yogurt with a cashew cream for a nutty twist while keeping it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg