Description

This vibrant Coconut-Lime Chicken Salad combines succulent pan-seared chicken breasts with a creamy, tangy coconut-lime peanut dressing. Crisp romaine lettuce, shredded carrots, celery, scallions, and toasted coconut flakes add fresh textures, while a hint of sriracha spice enhances the tropical flavor profile. Perfect as a light lunch or dinner, this salad balances rich flavors with refreshing crunch.

Ingredients

Scale

Chicken and Seasoning

1 tbsp. neutral oil
2 (6- to 8-oz.) boneless, skinless chicken breasts
1 tsp. kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper

Dressing

1/2 cup full-fat coconut milk
2 garlic cloves, grated
2 tbsp. creamy, natural peanut butter
2 tbsp. fresh lime juice
2 tbsp. sriracha

Salad

2 heads of romaine, coarsely chopped
1 cup shredded carrots
2 celery ribs, thinly sliced
2 scallions, separated into white and green parts, thinly sliced
1/4 cup toasted coconut flakes
Basil leaves, for serving
Finely chopped roasted, salted peanuts, for serving

Instructions

Cook the Chicken: Heat the oil in a large stainless-steel skillet over medium heat. Pat the chicken breasts dry and season thoroughly with salt, ground coriander, ground cumin, and cayenne pepper. Cook the chicken in the skillet, turning occasionally, until an instant-read thermometer registers 165°F in the thickest part, about 6 to 8 minutes per side. Transfer the cooked chicken to a cutting board to rest.
Prepare the Dressing: In the same skillet over medium heat, whisk together the coconut milk, grated garlic, peanut butter, fresh lime juice, and sriracha. Bring the mixture to a gentle simmer, scraping the browned bits from the bottom of the skillet for extra flavor. Remove from heat and let the dressing cool. If the dressing becomes too thick, adjust consistency by stirring in 1 to 2 tablespoons of water.
Toss the Salad Base: In a large bowl, combine the chopped romaine lettuce, shredded carrots, thinly sliced celery, and white parts of the scallions. Lightly season with a pinch of salt. Add 1/4 cup of the cooled dressing and toss everything gently to coat evenly. Transfer this salad mixture to a large serving platter or bowl.
Assemble the Salad: Slice the rested chicken breasts and arrange the pieces on top of the salad bed. Drizzle with additional dressing to taste. Garnish with toasted coconut flakes, fresh basil leaves, finely chopped roasted salted peanuts, and the green parts of the scallions for added crunch and herbal brightness. Serve immediately.

Notes

For a milder heat, reduce the cayenne pepper and sriracha to taste.
To make this salad gluten-free, ensure the sriracha is certified gluten-free.
The dressing can be prepared in advance and chilled; just whisk again before serving and adjust consistency if needed.
Leftover salad is best eaten within a day to maintain crispness, but keep dressing separate if storing.
Substitute basil with fresh cilantro or mint for a different herbal note.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American with Tropical Influences

Keywords: Coconut Lime Chicken Salad, Chicken Salad, Tropical Salad, Coconut Milk Dressing, Peanut Dressing, Spicy Chicken Salad