Coconut Lime Jalapeã±O Marinated Chicken Salad

Name: Coconut Lime Jalapeã±O Marinated Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade; 1 pound chicken breasts; 1 (14 ounce) can of full fat coconut milk; zest of 1 lime; juice of 1 lime; 2 jalapeAos, diced; 1 tablespoon olive oil; 1 teaspoon fine sea salt; A1/2 teaspoon cumin; A1/4 teaspoon red pepper flakes; For the salad; 6-8 cups mixed greens; 1 cucumber, diced; 1 avocado, thinly sliced; 1 cup cherry tomatoes, cut in half; dressing of choice a I used Tessemaeas Zesty Ranch

Servings: persons

For the marinade
1 pound chicken breasts
1 (14 ounce) can of full fat coconut milk
zest of 1 lime
juice of 1 lime
2 jalapeAos, diced
1 tablespoon olive oil
1 teaspoon fine sea salt
A1/2 teaspoon cumin
A1/4 teaspoon red pepper flakes
For the salad
6-8 cups mixed greens
1 cucumber, diced
1 avocado, thinly sliced
1 cup cherry tomatoes, cut in half
dressing of choice a I used Tessemaeas Zesty Ranch

1
Whisk all marinade ingredients together and place in ziploc bag and into the refrigerator for up to 24 hours.
2
Heat up grill or grill pan over medium-high heat. Pull chicken out of marinade, salt chicken on both sides with just a pinch of salt, and place onto pan to cook for 8-10 minutes per side, depending on the thickness of the chicken breasts. Cook until no pink remains or the chicken has an internal temperature of 165 degrees F.
3
Halfway through the cooking process for the chicken, pull the diced jalapeAos out of the marinade and place on grill to cook on both sides for about 3-5 minutes.
4
While the chicken cooks, get the salad ingredients together in a large bowl.
5
Once chicken is cooked through, let rest for a couple minutes then slice and serve with salad ingredients and top with grilled jalapeAos.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the marinade, 1 pound chicken breasts, 1 (14 ounce) can of full fat coconut milk, zest of 1 lime, and more.

Yes, Coconut Lime Jalapeã±O Marinated Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!