This Roasted Chicken and Coconut Mixed Green Salad recipe is not only simple and easy to make but will also give you a new, delicious twist on your typical protocol-friendly salad.

Coconut offers a rich source of vitamins and minerals as well as a unique healthy saturated fat, called lauric acid. Lauric acid is a medium chain triglyceride which is readily absorbed by the body. Lauric acid has been popularized and promoted for its antiviral, antimicrobial and antifungal properties. This fatty acid is also speculated to ‘boost’ metabolism and has been linked to weight loss.

Roasted Chicken and Coconut Mixed Green Salad with Creamy Avocado Dressing

Roasted Chicken and Coconut Mixed Green Salad with Creamy Avocado Dressing

Roasted Chicken and Coconut Mixed Green Salad with Creamy Avocado Dressing

Servings

Servings:

4

4

Prep Time

30 minutes

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Ingredients

Ingredients

Roasted Chicken and Coconut Mixed Green Salad
  • 6 1440 cups ml mixed greens
  • 2 480 cups ml chicken roasted
  • 2 sweet potato spiralized or shredded
  • 2 29.574 tbsp ml extra virgin olive oil
  • sea salt to taste
  • 2 cucumber chopped
  • 1/4 60 cups ml unsweetened shredded coconut
Creamy Avocado Dressing
  • 1 avocado
  • 2 9.858 tsp ml extra virgin olive oil
  • 2 scallions
  • 1 1 cloves garlic
  • 1/2 120 cups ml cilantro
  • 1 14.787 tbsp ml lemon juice or lime juice
  • 1/2 7.3935 tbsp ml ground black pepper
  • 1/2 2.4645 tsp ml sea salt

Instructions

Instructions

Roasted Chicken and Coconut Mixed Green Salad
  1. Preheat oven to 400 degrees.
  2. Toss spiralized (or shredded) sweet potatoes in olive oil and sea salt.
  3. Bake until crisp- about 25 minutes.
  4. In a large bowl, toss mixed greens, cucumbers, and roasted chicken. Top with spiralized sweet potatoes and shredded coconut.
  5. Optional: Can toss with ‘Creamy Avocado Dressing’ or serve with dressing on the side.
Creamy Avocado Dressing
  1. Place all dressing ingredients into a high-speed blender. Blend until thoroughly combined.