Asian Chicken Salad with Light Coconut Dressing


Asian Chicken Salad with Light Coconut Dressing

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Spinach leaves topped with radishes, cucumbers, mangos, sugar snap peas, nuts and chicken with a side of dressing

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Recipe Data


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    Servings and Ingredients

    Serves 4
    Light Coconut Dressing
    ½ c. light coconut milk
    ⅓ c. Hy-Vee plain Greek yogurt
    ½ oz. fresh ginger, peeled, grated
    1 tbsp. fresh lime juice
    Chicken Salad
    ½ (5 oz) package baby spinach
    ¼ c. Hy-Vee roasted unsalted peanuts
    Hy-Vee coconut oil cooking spray
    Dash Hy-Vee cayenne pepper
    Dash curry powder
    ⅓ c. English cucumber, thinly sliced
    ⅓ c. fresh snow peas
    ⅓ c. mango, thinly sliced
    ⅓ c. dragon fruit, thinly sliced, optional
    1 steamed chicken breast half, thinly sliced
    1 tbsp. fresh basil, finely chopped
    1 tbsp. fresh mint, finely chopped

    Things To Grab

    • Blender
    • Salad spinner
    • Small bowl
    • Large bowl


    1. Prepare Light Coconut Dressing: Blend light coconut milk, Greek yogurt, ginger, and lime juice in a blender until smooth; set aside.

    2. Wash and dry spinach in a salad spinner.

    3. Place the peanuts in a small bowl and spray with cooking spray until lightly coated. Add cayenne pepper and curry powder; toss until peanuts are well coated.

    4. Toss together spinach, cucumber, snow peas and mango in a large bowl. If desired, add dragon fruit. Drizzle salad with 2 Tbsp. Light Coconut Dressing; toss to coat. Reserve remaining dressing for another use.

      Hyvee Culinary Expert Tip
      To eat dragon fruit, remove the red skin. It peels away easily, leaving the sweet white fruit intact.
      Hy-Vee Balance Magazine
    5. Serve salad topped with chicken, basil, mint and nuts.

    Nutrition facts


    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 125mg
    • Sodium: 140mg
    • Total Carbohydrates: 17g
    • Protein: 51g

    Daily Values

    Vitamin A 100%
    Vitamin C 60%
    Iron 25%
    Calcium 15%

    Recipe Source:

    Balance May 2017