Green Bean, Shredded Chicken, and Toasted Coconut Salad with Jerk Dressing

One of my favorite places to eat in LA is Lemonade. The variety, lots of healthy options, and awesome flavor combinations just make me happy. Unfortunately the closest one is in Manhattan Beach and although it’s a quick drive there are so many great choices in Long Beach that I really don’t drive up there often. The last time I was there I had this awesome green bean salad and couldn’t find the recipe in their cookbook so I made my own recipe. It’s great for potlucks, to have on hand of quick lunches, or just because. And, it’s totally paleo.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing - paleo and gluten free recipe

Ingredients
1 lb green beans trimmed, cleaned and cooked
1 lb chicken breast cooked and shredded
1/4 cup toasted unsweetened coconut

For the dressing combine with a blender or Cuisinart:
2 jalapenos
Juice of 3 Limes
1 tsp Crushed Garlic
1 Tbsp Allspice
1 tsp Thyme
1/2 Tbsp Honey
3 Tbsp Olive Oil

Directions:
1. Combine the chicken, toasted coconut, and green beans in a bowl
2. Toss with Jerk dressing

Tips:
1. I cook the chicken in a pan on the stove with a little bit of olive oil and shred it with 2 forks after it has cooled.
2. For the green beans, bring a pot of water to boil. Add the green beans. Mine were ready in 4 minutes.
3. To toast the coconut, spread coconut on a piece of foil and toast in a toaster oven for about 30 seconds to 1 minute.

Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing

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8 Comments on Green Bean, Shredded Chicken, and Toasted Coconut Salad with Jerk Dressing

  1. Will
    January 5, 2015 at 12:25 pm (2 years ago)

    Love this recipe! Had this at Lemonade, and wanted to recreate it at home. Your recipe is super easy, I have been making a ton to have in the fridge as an easy snack/lunch!

    Reply
    • Kristi
      January 5, 2015 at 7:01 pm (2 years ago)

      So happy to hear you like it! I’ve been meaning to try adding fresh pineapple to the dressing. I believe that is what Lemonade does too.

      Reply
  2. Shadi
    June 30, 2016 at 8:07 pm (9 months ago)

    Hi what kind coconut to you use ? Fresh coconut for is it dry ? And where can I buy it from thank you

    Reply
    • Kristi
      July 20, 2016 at 9:54 am (8 months ago)

      I use dry coconut from Whole Foods.

      Reply
  3. Jessica Euyoqui
    August 7, 2016 at 12:14 pm (8 months ago)

    Made this yesterday, although I had to improvise with the all spice seasoning. Regardless I loved it! I added a couple of fresh Fresno chilles for color and a bit of spice. I will definitely make this again! Thanks

    Reply
    • Kristi
      August 8, 2016 at 4:23 pm (8 months ago)

      I’m so happy you liked it! Fresno chiles are a great addition!

      Reply
  4. Laura
    August 8, 2016 at 12:30 pm (8 months ago)

    So excited to try this! I just had this salad grin Lemonade 2 days ago and am obsessed. Was hoping to find someone that had tried to recreatte it!

    Reply
    • Kristi
      August 8, 2016 at 4:23 pm (8 months ago)

      I was unable to re-create it close enough to Lemonade’s recipe for me but do sill love this recipe. I keep hoping they will come out with a new cookbook. Let me know if you have any tips after you make it.

      Reply

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