Mango Coconut Chicken Salad
on Aug 08, 2024
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Discover the ultimate Mango Coconut Chicken Salad recipe: fresh, tropical flavors perfect for a healthy and delicious meal!
Table of Contents
What Makes This Recipe Great
Traveling is the one way I know I will step out of my comfort zone and try new dishes at new restaurants. This Mango Coconut Chicken Salad idea came to me after ordering and devouring something similar when we were back east. The combination of the sweet mango and coconut, tart cottage cheese and mayo and chicken to bring it all together.
With my ever persistent need to add more protein to all the dishes I create I decided this recipe would work great to add cottage cheese to up the protein count. You truly cannot even taste that cottage cheese is added to the mix, just how I like to create them. With pineapple, coconut, honey and mangos this recipe is truly refreshing and satisfying all wrapped into one.
Ingredient List
- Unsweetened Shredded Coconut– if you use sweetened coconut for the recipe it will add just too much sweetness
- Cottage Cheese– use any percentage cottage cheese that is your favorite
- Mayonnaise
- Garlic Powder
- Rice Vinegar– this can be found in the asian food section of your groccery store
- Honey
- Salt to taste
- Chopped Chicken– rotisserie chicken works amazing for this
- Red Bell Pepper–
- Mango– fresh cut mangos are perfect
- Pineapple– if you use canned just drain the juice before adding
- Chopped Celery
- Golden Raisins
Step By Step
Toast the Coconut:
- Preheat your oven broiler.
- Spread the shredded coconut evenly on a baking sheet.
- Place the baking sheet under the broiler and leave the oven door slightly open.
- Shake the baking sheet occasionally with an oven mitt to ensure even browning.
- Once the coconut is lightly browned, remove it from the oven and let it cool.
Make the Dressing:
- In a blender, combine the cottage cheese, mayonnaise, garlic powder, rice vinegar, and honey.
- Blend until smooth and season with salt to taste.
Assemble the Salad:
- In a large bowl, mix the chicken, bell pepper, mango, pineapple, celery, and raisins.
- Pour the dressing over the mixture and stir to combine.
Pro Tip
- Love how versatile this dish is, serve over a bowl of greens, scoop up with bell pepper slices, scoop with crackers, make it into a sandwich with your favorite sourdough and tomato!
Frequently Asked Question
Does the color of the bell pepper matter?
- For this recipe the color does not matter as much. The red pops and added another color contrast to the salad which is what makes it so appealing. Use any color bell pepper you want, just make this recipe asap!
Lots More High Protein Options
Mango Coconut Chicken Salad
Ingredients
- ½ cup unsweetened shredded coconut
- 1 cup cottage cheese
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tbsp rice vinegar
- 1 tbsp honey
- Salt to taste
- 4 cups chicken, chopped
- 1 cup finely chopped red bell pepper
- Flesh of 1 mango, chopped
- ½ cup pineapple, chopped
- ½ cup celery, chopped
- ¼ cup golden raisins
Instructions
Toast the Coconut:
- Preheat your oven broiler.
- Spread the shredded coconut evenly on a baking sheet.
- Place the baking sheet under the broiler and leave the oven door slightly open.
- Shake the baking sheet occasionally with an oven mitt to ensure even browning.
- Once the coconut is lightly browned, remove it from the oven and let it cool.
Make the Dressing:
- In a blender, combine the cottage cheese, mayonnaise, garlic powder, rice vinegar, and honey.
- Blend until smooth and season with salt to taste.
Assemble the Salad:
- In a large bowl, mix the chicken, bell pepper, mango, pineapple, celery, and raisins.
- Pour the dressing over the mixture and stir to combine.
Serve:
- Enjoy the salad on its own, over greens, or in a wrap as suggested in the notes.
Notes
- Ways to serve:
- Over greens as a salad.
- Scoop up with bell pepper slices.
- Scoop with crackers.
- Make a sandwich with it with bread, lettuce and tomato.
