Summer Chicken Salad Cups with Coconut-Ginger Dressing

Servings people

Calories 322kcal

Ingredients

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
FOR THE DRESSING:
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

Instructions

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.
In a large bowl toss together chicken, cucumber, onion, mint, jalapeño and basil. Add melon, mango and avocado. Stir gently to combine.
For the dressing, in a small bowl whisk together coconut milk, basil, ginger, lime peel, salt and pepper.
Drizzle dressing over chicken mixture; toss gently to coat. Serve chicken salad in lettuce cups with a squeeze of lime.

Notes

[ultimate-nutrition-label id="" align=""]

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

Nutrition