Coco-Key Chicken Salad

coco_key_chicken_saladOh boy, wait until you taste this chilled, refreshing, warm-weather treat! You’ll be swaying to Reggae with visions of little-umbrella drinks served on a palm shaded veranda overlooking a tropical beach. All that from a little chicken salad?… Jah Mon, you bet! (Makes 6 servings)






  • 2 whole skinless, boneless Chicken Breasts (we prefer organic)
  • 4 Tbsp Doc’s Jamaican Jerk Sauce
  • ½ tsp Salt
  • 1 Cup diced Celery
  • 1 Cup diced Seedless Red Grapes
  • ½ Cup of chopped Walnuts or chopped Almonds, or roasted Sunflower Kernals (whichever you prefer).

Sauce Ingredients:

  • 1 tsp Corn Starch (to be mixed into 2 Tbsp boiling water)
  • 1 Cup Pena’ Colada Mix
  • ½ cup Mayonnaise
  • 3 Tbsp Key Lime Juice (must be Key Lime, regular lime won’t do)
  • 4 Tbsp Doc’s Jamaican Hot Sauce
  1. Coat raw Chicken with Doc’s Jamaican Jerk Sauce and let marinate in a bowl in the refrigerator for at least 2 hours.
  2. Put Chicken on a cookie sheet and place on the middle rack in a pre-heated oven.Bake at 350 degrees for 1 hour and 10 minutes.
  3. After taking the Chicken out of the oven, salt and let cool.
  4. Dice Celery and Red Grapes (about 1/8” to 1/4” pieces) and chop Walnuts/Almonds. Add all into a large kitchen mixing bowl.
  5. Cut cooled Chicken into 1/2” to 3/4” pieces and add to the mixing bowl (two whole breasts will equal about 4 cups of the diced chicken).
  6. In a separate mixing bowl, whisk Corn Starch and 2 Tbsp boiling water together.
  7. Add Pena’ Colada Mix, Mayonnaise, Key Lime Juice and Doc’s Jamaican Hot Sauce to the corn starch and thoroughly whisk until all ingredients becomes a well blended sauce.
  8. Add sauce mix into the bowl with the Chicken, Celery, Grapes and Nuts a little bit at a time and toss as you go. Keep adding liquid until it begins getting soupy at the bottom of the bowl, then cover and refrigerate for 1 to 2 hours (save the leftover sauce in a cup or small bowl for later and refrigerate this also).

Serve the chilled Coco-Key Chicken Salad over a bed of shredded Lettuce, or leaf lettuce, or Alfalfa Sprouts. Drizzle about 1 tsp of the leftover sauce over the salad before serving (it’s also great served in half-Pita Breads with Alfalfa Sprouts or Lettuce).

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