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Basil Coconut Chicken Salad

Course: Salad
Author: Alisa Fairbanks


  • 1 lb cooked boneless skinless chicken breast shredded or cubed
  • ½ cup packed fresh basil
  • ¼ cup full-fat coconut milk
  • 1 large avocado halved and pitted
  • ½ medium lime juiced
  • ½ tsp fresh grated ginger
  • ¼ tsp granulated garlic or garlic powder
  • ¼ cup unsweetened coconut flakes not shredded
  • Sea salt and black pepper to taste
  • Pinch of cayenne pepper
  • Red pepper flakes for garnish optional


  • Add all the ingredients, except the chicken and unsweetened coconut chips, to the food processor bowl. 
  • Blend until smooth, scraping down the sides and re-blending as needed. Taste and adjust seasoning as desired.
  • Lastly, add the unsweetened coconut flakes and pulse several times until slightly broken down, but still a little chunky.
  • Place the cubed or shredded chicken in a large bowl and pour the basil mixture on top. Mix well to coat all of the chicken.
  • Serve however you like and garnish with extra coconut flakes, fresh basil and/or red pepper flakes, if desired.