Grill Chicken Salad

Grill Chicken Salad

Grilled chicken salad is a healthy eater favorite for a reason: lean protein plus lots of vegetables equals easy, nutritious meal.


2 pcs  chicken breast 

2 clove  garlic, minced

2 tbsp  olive oil

2 tbsp Kara Coconut Cream 

1 tin  sweet corn kernels

5 pcs  Swiss mushroom, halved

6 pcs cherry tomatoes

1 pc avocado, cut into chunk 

½ pc turnip (sengkuan), stripes 

salt and pepper to taste 

a bunch of salad leaves

roasted nuts to garnish 


For coconut cream honey mustard dressing:

60 ml  Kara Coconut Cream 

2 tbsp water 

1 tbsp mustard

1 tbsp             honey 

  1. Marinate chicken breast with olive oil, garlic, Kara Coconut Cream for 30 minutes. 
  2. Heat oil in a grill pan, grill corn, mushrooms and cherry tomatoes. Remove and season with salt and pepper. Set aside.
  3. Grill chicken breast for 15 minutes, turn and grill until it is cooked. Set aside and slice when it is cool. 
  4. To make the dressing, combine Kara Coconut Cream, mustard and honey together, add more honey if desire more sweetness in a bowl and mix well. 
  5. Place all grilled items, avocado, turnip and salad leaves on serving plates. Drizzle the dressing on top. 
  6. Top with nuts and serve immediately. 

Preparation time: 30 minutes 

Cooking time: 20 minutes 

Servings: 2 pax