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Chicken salad with coconut

Summer is the perfect time to enjoy dining al fresco. This salad is like a party on your plate. A trio of top tropical ingredients combine to create a vibrant salad sensation. The crispy chicken makes it completely irresistible.

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Chicken salad

  • 1 papaya
  • 1 mango
  • 1 coconut
  • ½ cumcumber
  • EAT ME Limes Product photo
    1 lime
  • 2 tbsp olive oil + extra for frying
  • 100 ml cooking cream
  • 1 tbsp cane sugar
  • 200 g kiphaasjes
  • 2 eggs
  • 4 tbsp flour
  • 6 tbsp breadcrumbs
  • 75 g mixed salad leaves
  • 250 g cherry tomatoes
  • salt and pepper

Kitchen tools

  • blender or immersion blender
  • deep fryer (optional)

Preparation method

  1. Preheat the deep fryer to 180°C. Or use a frying pan.
  2. Halve the papaya lengthwise, scoop out the seeds with a spoon, slice the flesh and remove the skin.
  3. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Press the skin inside out and cut the strips off at an angle. Or use a mango slicer.
  4. Open the coconut by poking out the holes in 2 of the 3 eyes at the base of the nut. Collect the coconut water in a glass. Tap the coconut carefully with the hammer until the shell starts to crack. Scoop the flesh out of the skin and slice it thinly.
  5. Slice the cucumber into strips.
  6. Squeeze the lime. Put the lime juice, coconut water, olive oil, cream and cane sugar in the blender or the cup of the immersion blender. Blend until smooth and season with salt and pepper.


Nutrition value per person/bite

770 kcal
22 g
56 g
33 g
36 g
23 g
17 g

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