Chicken salad with coconut crunch from More Is More: Get Loose in the Kitchen (page 86) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber bag salad with miso-poppy dressing; Spicy coconut-smothered green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • samantha_p4p04u on March 25, 2026

    I’m obsessed with the crunch in this recipe! I do think the prep of everything took longer than I expected but it think it’s worth it. I prepped to eat throughout the week so kept the components separate and that has worked well!

  • emily_4k034p on February 20, 2026

    so I’m not a chicken girly but this salad was a delicious way for me to eat some protein. The rotisserie chicken made it so easy! I also suspect you could sub chicken for white beans or tofu, which I may do in the future

  • kellilee on September 09, 2024

    This was a 5 star main course salad for us! The Coconut Crunch granola was a crazy mix of spices and flavors that worked with just a hint of heat on the backside. Delish. I used the recommended 1.5 pounds of crunchy vegetables (sugar snap peas, carrots and celery) as well as rotisserie chicken (a little more than 2 cups) and the dressing quantity worked. We have leftovers and I hope those crunchy veggies stay crunchy for another day.

  • BachranBears on April 24, 2024

    Absolutely refreshing and delicious. For family preferences, subbed sliced almonds for the coconut flakes in the crunch and left out the cayenne. Used a mix of broccolini, carrots, and sugar snap peas. Wound up needing to double the dressing, but pretty sure I chopped up more vegetables than the recipe called for. This will be on heavy rotation through the summer with whatever crunchy produce we get at the farmers market.

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