Caribbean, Comfort Foods, Contains Meat, Dairy-free, Gluten Free, Low Carb

Spicy Coconut Lime Chicken Salad

Since my new passion is avocados stuffed with chicken salad I am experimenting with chicken salad recipes. This one came out really special with a sweet Caribbean flare. The perfect sweet touch and completely keto friendly! It comes together very quickly, you can serve it immediately too, but I highly recommend refrigerating it for an hour or two or even over night for the best results.

2016-07-09 14.31.16 Start with 2 cups of fork shredded rotisserie chicken. I love the juicy rotisserie chickens available at Publix, but if you have a smoker, try smoking your own hormone free chicken for this. Remove the skin and all of the bones, placing the meat into a large mixing bowl and use two forks to shred it. After the chicken is shredded to your preferred degree, toss in some finely diced celery, the white and green parts of three scallions (green onions) and fresh minced basil. Some folks say they hate celery, if you chop it fine enough they won’t particularly notice, they will just enjoy the crunch. You can even dice up some of the basil stems they add to the crunch and bring that fantastic basil flavor with them.

Spicy Coconut Lime Chicken Salad - EatinWithYiaYia.comThe dressing is what sets this chicken salad apart from others. The secret ingredient is Sweet Leaf Coconut Stevia, an organic stevia flavored with coconut extract. I use Duke’s Mayonnaise because it is entirely sugar free so it is a blank canvas for this flavor profile. I dollop it onto my chicken mix and top the mayo with a healthy dose of Frank’s Hot Sauce, you can adjust the amount according to your heat preferences. After the Frank’s I pour roughly two tablespoons of lime juice on the mayo and top that with between eight and ten drops of the coconut stevia. Lightly stir the seasonings into the mayo and then fold the mayo mixture into the chicken and vegetables. I like my chicken salad pretty creamy, so if it is still a touch dry, go ahead and add a little extra mayo but treat it the same way you did the first mayo — a splash of Frank’s and lime juice and a few extra drops of coc0nut stevia, blend it and then mix it in. You can serve it immediately, but again I highly recommend sealing it in an airtight container and letting it chill in the fridge for an hour or two or even over night for the best flavor blending.

To serve it I love scooping it into avocado halves, but it works just fine on a bed of lettuce leaves, or a sandwich. I have not tried my hand at keto friendly Cloud Rolls but I have it on good authority that it works wonderfully as a regular sammy. My 76 year old Step Father inhaled his lunch and declared it great!

Spicy Coconut Lime Chicken Salad - EatinWithYiaYia.com

  • 2 C Rotisserie Chicken, skin & bones removed
  • 2 sticks Celery, finely diced
  • 3 Scallions, finely sliced
  • 4-5 Basil Leaves, finely minced
  • 2-3 T Lime Juice
  • 1/3 C Mayo
  • 8-10 Drops Coconut Stevia
  • 2-3 T Frank’s Hot Sauce (preferred heat)
  • Pink Salt & Black Pepper to taste
  1. De-bone and remove the skin from a cold rotisserie chicken and use two forks to shred the meat. You will only need two cups of it for this application so you can reserve the rest in a seperate storage container or just increase the recipe as necessary.
  2. Slice each celery stick in have and then slice each half vertically into 3-4 thin strips, then dice the strips so that all the pieces are quite small. Add them to the chicken.
  3. Wash and finely slide the scallions both the white and green parts and add to chicken.
  4. Roll the basil leaves tightly together and slice cross wise and then slice in the opposite direction to mince the leaves and add to the chicken.
  5. Place several dollops of nog sugar added mayonnaise ob the chicken and add the lime juice, frank’s hot sauce and coconut stevia on top of it. Stir to mix well into the chicken. If it is still too dry, add more mayo but also had a drop or two more coconut stevia, a splash lime juice and Frank’s to season the new mayo.
  6. Season with pink salt and fresh cracked black pepper to taste.
  7. Seal up in an airtight container and let rest in the fridge for an hour or two to integrate the flavors and allow them to fully develop. Overnight is even better!
  8. Serving option: scoop it onto a cloud roll, a bed of leafy salad greens or my fave into avocado halves.

Enjoy!

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