What’s the secret to long term health and continuous physique progress?
Great workouts and delicious recipes that are on plan!
I’m not much of a chicken breast eater so I definitely need some flavour to keep it interesting and most chicken salad recipes contain loads of mayonnaise or dairy products that contain an over abundance of calories and fats, but not this one.
A simple can of coconut milk makes this salad deliciously creamy while roasted chiles, fresh cilantro, sweet fruit and crunchy pecans really bring the flavour.
Serve on large butter lettuce leaves.
Here’s what you need…
For the Creamy Coconut Dressing:
1 (14oz) can coconut milk, full fat
¼ cup fresh cilantro, chopped
1 Tablespoon apple cider vinegar
1 Tablespoon coconut oil, melted
⅛ teaspoon garlic powder
lemon zest (all you can get from one small lemon)
1 teaspoon lemon juice
For the Salad:
1 cup celery, finely chopped
1 cup red grapes, halved
½ cup pecans, chopped
1 apple, finely chopped
4oz can mild chopped green chiles
1 lb roasted chicken, chopped
For the Creamy Coconut Dressing: Combine all of the ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad.
For the Salad: Combine all of the ingredients in a large bowl. Add the creamy coconut dressing and mix well. Season with salt and pepper. Serve with large lettuce leaves and Dijon mustard.
One serving equals: 286 calories, 20g fat, 80mg sodium, 6g carbohydrate, 2g fiber, and 19g protein
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