Feast your eyes on this healthy coconut curry chicken salad! It’s dairy-free, mayo-free, full of spices and even includes a dose of hidden veggies. It’s an awesome lunch, especially in the heat of summer!
This chicken salad gets its creaminess from coconut milk and cooked sweet potato (that’s the hidden vegetable), and once pureed, this creates the base for the salad. Other flavors in the mix include fresh lime juice, cilantro, curry powder, turmeric and more. It’s bursting with flavor and bright yellow color too (hello, turmeric!).
Shredded chicken mixes together with a puree of creamy coconut milk, cooked sweet potato, lime juice, cilantro and spices to create this coconut curry chicken salad.
- 1 heaping cup cooked sweet potato cubes
- 3/4 cup full-fat coconut milk
- 1 small lime, juiced
- 1 Tbsp coconut aminos
- 1/2 cup fresh cilantro
- 2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Sea salt, to taste
- 1.5 lb cooked boneless skinless chicken breast, shredded
- 2-3 green onions, chopped
Add all the ingredients except the chicken and green onions to the food processor. Blend until smooth, scraping down the sides of the container with a spatula, as needed.
Taste and adjust seasonings to your liking.
In a large bowl, mix the sweet potato curry mixture with the shredded chicken and green onions.
Serve over greens, in a lettuce wrap or grain-free tortilla, or however else your heart desires.