Delicious Living
  • ¼ cup water
  • ¼ cup cider vinegar
  • 2 tablespoons honey
  • ½ teaspoon kosher or sea salt
  • 2 medium jalapeños, stemmed and thinly sliced crosswise (seeds removed)
  • 12 ounces sliced, cooked chicken
  • ½ medium cucumber; halved lengthwise, seeded and thinly sliced
  • ⅓ cup slivered red onion
  • ¼ cup torn, fresh mint
  • 2 tablespoons coarsely snipped fresh basil
  • 1 cup chopped, fresh honeydew melon
  • 1 large mango, peeled and cubed
  • 1 avocado; pitted, peeled and chopped
  • Butterhead lettuce leaves
  • Lime wedges
  • ⅓ cup canned coconut milk
  • 1 tablespoon coarsely snipped fresh basil
  • 2 teaspoons grated, fresh ginger
  • 1 teaspoon finely shredded lime peel
  • ¼ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper

Summer Chicken Salad Cups with Coconut-Ginger Dressing

Laura Marzen, RD | Delicious Living
  • Serves: 4 people
  • Calories per serving: 322

Fresh fruit—including honeydew melon and mango—provides a delicious complementary note to this salad's savory flavors, offered by jalapeños, red onion, and a dash of cider vinegar. Top it off with some fresh mint and basil, and everyone will be looking for seconds.

  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.

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

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