Coconut-Cilantro Chicken Salad with Cooling Spices
Summer cravings tend to swing between “nothing sounds good” and “give me something cold and fast.”
But from an Ayurvedic and metabolic perspective, ice-cold meals weaken digestion and leave you feeling bloated, foggy, and unsatisfied.
This coconut-cilantro chicken salad strikes the perfect balance:
Warming spices like cumin and fennel support agni
Coconut and cilantro cool and soothe pitta
High protein keeps blood sugar stable
And it’s best served warm or room temperature, never cold from the fridge
Ideal for healing insulin resistance while staying grounded and cool, this is summer food done right.
Why this recipe is good for us:
1. Chicken
Ayurvedic View: Light, nourishing, and easy to digest when served warm. Strengthens mamsa dhatu and supports recovery in depletion.
Metabolic View: Rich in complete protein to reduce cravings, stabilize energy, and support lean muscle during metabolic healing.
2. Coconut Milk
Ayurvedic View: Naturally cooling and hydrating, coconut pacifies pitta and soothes overheated tissues. Its unctuous nature supports vata without dampening agni when used properly.
Metabolic View: A blood sugar–friendly fat that adds satiety without spiking insulin, excellent for insulin resistance and low-carb lifestyles.
3. Cumin Seeds
Ayurvedic View: A powerful deepana-pachana (digestive stimulant and cleanser), cumin awakens sluggish agni, reduces bloating, and balances all three doshas.
Metabolic View: Supports glucose metabolism and reduces post-meal bloating, helping the body process proteins and fats more efficiently.
Coconut-Cilantro Chicken Salad with Cooling Spices
Grounding, blood sugar–friendly, and perfect for hot weather without being cold on digestion
Servings: 2–3
Total Time: 20 minutes (if using pre-cooked chicken)
Ingredients
1 ½ cups cooked chicken (shredded or chopped, warm or room temp, not cold from the fridge)
¼ cup full-fat coconut milk
1 Tbsp fresh lime juice
2 tsp coconut oil or avocado oil
1 tsp cumin seeds
½ tsp ground coriander
½ tsp fennel seeds, lightly crushed
½ tsp mineral salt
¼ cup finely chopped cilantro
1 small shallot, finely minced
Optional: 1 small Persian cucumber, peeled and finely diced (only if well tolerated)
Optional: Pinch of black pepper or pippali for gentle warmth
Instructions
In a small pan, gently warm the coconut or avocado oil. Add cumin seeds, crushed fennel seeds, and coriander. Let them bloom for 30 seconds until fragrant. Set aside to cool slightly.
In a medium bowl, combine the shredded chicken, coconut milk, lime juice, salt, and minced shallot.
Pour the cooled spiced oil mixture over the chicken and mix gently to coat.
Fold in the chopped cilantro (and optional cucumber if using).
Serve slightly warm or at room temperature, on a bed of lightly steamed greens or alongside sautéed zucchini.
Why It Works
Chicken offers grounding nourishment (mamsa dhatu) and protein for blood sugar stability. Warmed or room-temp chicken avoids cold-agni dampening.
Coconut milk is naturally cooling and soothing to pitta, but rich enough to satisfy vata. It adds healthy fats for metabolic flexibility.
Cumin, coriander, and fennel are tridoshic spices that aid digestion, gently reduce heat, and clear bloating or heaviness.
Cilantro and lime offer lightness and liver support, helping clear pitta and balance insulin-sensitive tissues.
