CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD
Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the onions in a bowl with the vinegar and soak 10 minutes.
- Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
- Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
- Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
- Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.
CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD
Provided by Brad Sorenson
Time 2h25m
Yield 2 servings
Number Of Ingredients 29
Steps:
- Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
- Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
- Preheat a grill or grill pan.
- Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
- Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
HAWAIIAN CHICKEN SALAD WITH GRAPES AND COCONUT
Yummy coconut and red grapes make this a perfect summer supper served with sweet Hawaiian rolls!
Provided by kyevic
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Blend coconut milk, oil, vinegar, mustard, garlic powder, and salt together in an electric blender.
- Mix lettuce, chicken, grapes, macadamia nuts, celery, and coconut together in a large bowl. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 17.4 g, Cholesterol 52.5 mg, Fat 46.2 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 13 g, Sodium 454.9 mg, Sugar 11.5 g
THAI SHRIMP, CHICKEN, GRAPEFRUIT, AND COCONUT SALAD
This is my combination of 'Thai Yam Som-O' and a marinated-shrimp and coconut salad I had at Bellagio's. If pomelo is available in your area, use it in place of the grapefruit.
Provided by NUKA1
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
- Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
- Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 25.7 g, Cholesterol 108.2 mg, Fat 16.9 g, Fiber 5.9 g, Protein 30.3 g, SaturatedFat 13.7 g, Sodium 409.8 mg, Sugar 10.5 g
THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances show themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
- Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
- Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.
TOASTED COCONUT CHICKEN SALAD
Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.
Provided by Silk
Categories Trusted Brands: Recipes and Tips Silk®
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.
- Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.
- Add remaining ingredients (except toasted coconut and almonds), tossing to combine.
- Top with toasted coconut and almonds to serve.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 122.2 mg, Sugar 6.9 g
COCONUT CHICKEN WITH CUCUMBER SALAD
Impress your friends and family with this light Asian-style chicken dish
Provided by Mary Cadogan
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
- Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
Nutrition Facts : Calories 294 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
CURRY CHICKEN PINEAPPLE COCONUT SALAD
I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.
Provided by Holly Lyman
Categories Poultry
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
- Cook macaroni rings according to package, drain and rinse with cool water.
- Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
- Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 233.8, Fat 12.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 173.7, Carbohydrate 28.9, Fiber 1.8, Sugar 7.8, Protein 3.5
COCONUT CHICKEN SALAD
Coconut chicken is everyone's favorite appetizer, and it gets an updated twist in this satisfying salad. The easy-prep pineapple dressing gives it a tropical flavor boost.
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- In small bowl, mix reserved pineapple juice, the olive oil, vinegar, garlic-pepper blend, 1/4 teaspoon ginger and the salt with whisk; set aside.
- In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.
- Coat both sides of chicken with cornstarch; shake off excess. In shallow bowl, mix coconut milk, soy sauce, 1/4 teaspoon ginger and the egg with whisk until blended. In another shallow bowl, mix bread crumbs and coconut.
- In large skillet, heat 1 inch vegetable oil over medium heat or to 350°F. Dip chicken in coconut milk mixture, then coat with bread crumb mixture. Cook chicken in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Drain on paper towels.
- Stir dressing; drizzle over lettuce mixture and toss to coat. Divide salad among 4 plates. Cut chicken diagonally into slices; arrange on salads. Sprinkle with onions.
Nutrition Facts : ServingSize 1 Serving
KETO SPINACH SALAD WITH COCONUT-BREADED CHICKEN
This recipe is very low in carbs. Excellent for anyone doing keto or just looking for an easy low-carb meal.
Provided by Yanira
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Use avocado oil to heavily grease a rimmed baking sheet.
- Place coconut flakes in the bowl of a food processor. Pulse just until flakes are coarsely ground; do not process to a powder. Transfer to a medium bowl and add Cajun seasoning; toss to combine.
- Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer to the bowl of seasoned coconut and roll each thigh around until well coated. Place breaded chicken on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the broiler and broil until extra crispy (if desired), about 1 minute. Remove from the oven and slice.
- Divide spinach among 4 large dinner plates. Top with celery, onions, and sliced chicken. Pour ranch dressing into 4 small ramekins and serve with salads.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 11.9 g, Cholesterol 121.2 mg, Fat 69 g, Fiber 5.4 g, Protein 32.5 g, SaturatedFat 22.7 g, Sodium 1251 mg, Sugar 4.7 g
EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE
Steps:
- COCONUT LIME VINAIGRETTE: Chill can of coconut milk overnight or until solid; pour off watery juice. Place remaining 1/2 cup solid coconut cream in a small food processor; add lime juice, crushed red peppers, fish sauce, brown sugar and ginger; process until peppers are well crushed (mixture may separate - that's OK) Stir in cilantro mint and coconut. Chill until using (overnight OK). CHICKEN: Cut chicken breasts in half; place in resealable bag and pour in enough teriyaki sauce to cover well. Chill for 4-24 hours. Preheat grill to medium high; just before serving grill chicken until just cooked. Allow to rest for 5 minutes then cut diagonally. SALAD: Place all vegetables, fruit and cashews in a large bowl; toss with enough dressing to just barely coat. Top with deep fried tortilla pieces (or deep fried chow mein noodles) and sliced chicken pieces.
COCONUT CRUSTED CHICKEN SALAD
Steps:
- In a small bowl, combine the flour, crushed coconut chips, salt and pepper
- Crack egg into another small bowl and whisk
- Heat olive oil over medium-low heat in a frying pan
- Dip each chicken breast in egg, then in the flour mixture, turning the chicken to coat. Place the chicken in the hot oil and allow it to cook for 5-6 minutes
- Use a spatula to flip the chicken and allow it to cook for an additional 5-10 minutes, until chicken is no longer pink inside. Cooking time depends on the thickness of chicken breasts
PAPAYA AND COCONUT CHICKEN SALAD RECIPE - (4/5)
Provided by courtneyj87
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.
CHICKEN COCONUT SALAD
Steps:
- Preheat oven to 350°F. Lightly toast coconut and almonds for about 5 minutes. Check often-coconut may brown first. Set aside. Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl. Add remaining ingredients (except toasted coconut and almonds), tossing to combine. Top with toasted coconut and almonds to serve.
COCONUT CHICKEN SALAD
Make and share this Coconut Chicken Salad recipe from Food.com.
Provided by Savvy Hostess
Categories Coconut
Time 1h
Yield 2 serving(s)
Number Of Ingredients 25
Steps:
- For Chicken:.
- In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
- In a medium bowl, beat eggs, milk and coconut extract.
- Dip chicken strips into beaten eggs, then dip in seasoned flour.
- Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
- Heat 1/2 inch of oil in frying pan over medium high heat.
- Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
- Remove from pan and let stand for 3 minutes. Cut in slices.
- For Salad:.
- Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
- Place coconut chicken over greens. Serve with honey mustard dressing.
- For Dressing:.
- In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.
Nutrition Facts : Calories 2091.4, Fat 102.9, SaturatedFat 36.9, Cholesterol 537.4, Sodium 3522.9, Carbohydrate 215.6, Fiber 27.9, Sugar 100, Protein 88.3
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