Prepare Light Coconut Dressing: Blend light coconut milk, Greek yogurt, ginger, and lime juice in a blender until smooth; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Wash and dry spinach in a salad spinner.
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.
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.
- Serve salad topped with chicken, basil, mint and nuts.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 125mg
- Sodium: 140mg
- Total Carbohydrates: 17g
- Protein: 51g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 60%
0%
Iron 25%
0%
Calcium 15%