Papaya and Coconut Chicken Salad


Instead of bread crumbs or flour, the chicken tenders that top this easy chicken salad recipe are coated in flaked coconut for a taste of the tropics.

Papaya Coconut Chicken Salad
Photo: Andy Lyons
Bake Time:
12 mins
Total Time:
30 mins


  • 1 pound skinless, boneless chicken breast halves

  • 1 ½ cup flaked coconut

  • 1 medium papaya (12 oz.)

  • ¼ cup cider vinegar

  • ¼ cup vegetable oil

  • 1 tablespoon honey

  • Dash cayenne pepper

  • 1 5 ounce package mixed salad greens

  • ¾ cup blueberries


  1. Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.

  2. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates.

  3. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.

Nutrition Facts (per serving)

526 Calories
30g Fat
35g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 526
% Daily Value *
Total Fat 30g 38%
Saturated Fat 15g 75%
Cholesterol 66mg 22%
Sodium 639mg 28%
Total Carbohydrate 35g 13%
Total Sugars 27g
Protein 30g
Vitamin C 53.1mg 266%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 791mg 17%
Folate, total 68.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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