Summer Chicken Salad Cups with Coconut-Ginger Dressing
  • ¼cup water
  • ¼cup cider vinegar
  • 2tablespoons honey
  • ½teaspoon kosher or sea salt
  • 2medium jalapeños, stemmed and thinly sliced crosswiseseeds removed
  • 12ounces sliced, cooked chicken
  • ½medium cucumber; halved lengthwise, seeded and thinly sliced
  • cup slivered red onion
  • ¼cup torn, fresh mint
  • 2tablespoons coarsely snipped fresh basil
  • 1cup chopped, fresh honeydew melon
  • 1large mango, peeled and cubed
  • 1 avocado; pitted, peeled and chopped
  • Butterhead lettuce leaves
  • Lime wedges
  • cup canned coconut milk
  • 1tablespoon coarsely snipped fresh basil
  • 2teaspoons grated, fresh ginger
  • 1teaspoon finely shredded lime peel
  • ¼teaspoon coarse salt
  • ¼teaspoon freshly ground black pepper
  1. In a small saucepan combine water, vinegar, honey and salt. Bring to boiling, stirring to dissolve honey; reduce heat to medium-low. Add jalapeño. Cover and cook 2 minutes. Remove from heat; let stand 20 minutes. Drain, discarding liquid.
  2. In a large bowl toss together chicken, cucumber, onion, mint, jalapeño and basil. Add melon, mango and avocado. Stir gently to combine.
  3. For the dressing, in a small bowl whisk together coconut milk, basil, ginger, lime peel, salt and pepper.
  4. Drizzle dressing over chicken mixture; toss gently to coat. Serve chicken salad in lettuce cups with a squeeze of lime.
Recipe Notes
Nutrition Facts
Summer Chicken Salad Cups with Coconut-Ginger Dressing
Amount Per Serving
Calories 322 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 65mg 22%
Sodium 505mg 21%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 21g
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (4 lettuce leaves and 2 cups salad): 322 cal, 11g fat (6g mono, 2g poly, 4g sat), 65mg chol, 505mg sodium, 29g carb (6g fiber, 21g sugars), 27g protein