Thai Coconut Salad is a Modern Market Eatery copycat with spring mix lettuce, herb-marinated chicken, roasted grated sweet potatoes, cucumber, shredded coconut, crushed peanuts, and fresh cilantro. Topped with an amazing Peanut Mango Dressing. Perfect summer salad and great for meal prep!
I have finally had a little more time to devote to gardening this year. Last year I was pregnant with my second child and had a newly walking first child who kept me super busy. And the year before I had my first child and was trying to figure out motherhood. So this year I am trying to get into the garden more often. It was my first time planting spring mix lettuce. Ooh man, it tastes so good, with super soft and tender leaves!
Every summer I crave this salad from Modern Market Eatery. It’s unique with the grated roasted sweet potatoes and the herby chicken is so yummy. And I just love this dressing. So I had to recreate it!
Marinate and Roast the Chicken
In a medium bowl, combine oil, garlic, parsley, basil, Italian herb seasoning, and salt. Add chicken and coat with herb mixture.
Cover and refrigerate for at least 30 minutes up to 12 hours.
Place chicken on a lined cookie sheet, cook the chicken for 35-40 minutes or until completely cooked through with no pink.
Roasted Sweet Potatoes
- Peel and grate a medium-sized sweet potato.
- Spread sweet potatoes out on a parchment paper-lined cookies sheet.
- Drizzle with oil then sprinkle the sweet potatoes with salt and pepper.
- Bake 10 minutes or until softened.
Peanut Mango Dressing
- mango chunks
- creamy peanut butter
- rice vinegar
- olive or avocado oil
- cilantro
- jalapeno
- agave
- ginger
- salt
Add all ingredients to a food processor and pulse until combined, smooth, and creamy. Add a little water and repulse until the desired consistency is reached.
Assemble
Fill a bowl with spring mix lettuce. Add 3-4 slices of chicken to the middle of the bowl. Around the chicken add sweet potato, cucumber, coconut, peanuts, and cilantro. Drizzle with peanut mango dressing. Enjoy!
Meal Prep/Storage
These salads make great meal prep meals to take with you to work or just prep for the week.
Store leftovers in an airtight container in the refrigerator for 4-5 days. Store dressing in a separate airtight container for up to 2 weeks.
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More Chicken Recipes
with Grilled Chicken
More Thai Inspired Recipes
Thai Coconut Salad with Peanut Mango Dressing
Equipment
- medium bowl
- cookie sheets- one small one medium
- food processor or blender
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 1 clove garlic minced
- 3 basil leaves chopped
- 3 parsley leaves chopped
- ½ tsp Italian herb seasoning
- ¼ tsp salt
Peanut Mango Dressing
- ½ cup mango chunks fresh or frozen
- ⅓ cup creamy peanut butter
- 1½ tbsp rice vineger
- 1 tbsp olive oil
- 1 tbsp cilantro
- ½ jalapeno seeds removed, if desired
- 1 tsp agave
- ½ tsp ginger minced
- ½ tsp salt
Other Salad Ingredients
- 1 medium sweet potato peeled and grated
- 1 bag spring mix lettuce
- ½ English cucumber
- shredded coconut
- peanuts crushed
- cilantro garnish
Instructions
Chicken Marinade
- In a medium bowl, combine oil, garlic, herbs, and salt. Add chicken and coat in mixture.Cover and marinate at least 30 minutes up to 12 hours.
- Preheat oven 400°F.Line a cookie sheet with parchment paper.Place chicken on a cookie sheet, cook chicken 35-40 minutes or until completely cooked through with no pink.Place grated sweet potatoes on a parchment paper-lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake approximately 10 minutes until softened.
Peanut Mango Dressing
- In a food processor, add mango, peanut butter, rice vinegar, oil, cilantro, jalapeno, agave, ginger, and salt. Pulse until completely combined, smooth, and creamy. Add small amounts of water and repulse until the desired consistency is reached.
Assemble the Salad
- Fill a bowl with spring mix lettuce. Add 3-4 slices of chicken to the middle of the bowl. Around the chicken, add sweet potato, cucumber, coconut, peanuts, and cilantro. Drizzle with dressing. Serve.Store leftovers in an airtight container in the refrigerator for 4-5 days
Delicious! Dressing is perfect!
Thank you, I love this salad in the summer!
You really nailed this salad! I eat MM’s more often than I care to mention.
Fantastic recipe.
TY
Yes, I love Mod Market too, but it’s nice to have the option to make this yummy salad at home. Thanks so much Erin!
Looks absolutely delicious. I can wait to try it.
Thank you Karletta, hope you love it!
Wow! This recipe is easy and delicious!
Kat, thank you, so glad to hear!