Coconut Chicken with Cucumber Salad (healthy and low fat)

Warmer weather has us looking for interesting salads and this healthy low fat dish wasn’t on the plate very long when I served it to some hungry young children the other day. Coconut Chicken goes so well with a refreshing cucumber salad… or as the kids laughingly nicknamed this combo – Cock Chick with Cukes! BTW, went down pretty well with the grown ups too…

Coconut Chicken with Cucumber Salad

Recipe by Tried and tested by GraceCourse: Main Meals, Recipes


Prep time


Cooking time






  • 3 egg whites, lightly beaten

  • 6 skinless chicken breasts

  • 9 tbsp dessicated coconut

  • 3 tsp sunflower oil

  • 6 tsp caster sugar

  • 6 tbsp rice vinegar

  • 3 small red onions finely sliced

  • 1.5 cucumbers, sliced thinly on the diagonal


  • Heat oven to 200C/fan 180C/gas 6. Season the egg whites and dip the chicken in them, then the coconut.

  • Place coated chicken on a lightly oiled baking sheet and cook for 20 – 25 mins, turning once, until cooked through.

  • Tip the cucumber into a colander, sprinkle with a little salt and leave for 5 mins. Pat cucumber dry with kitchen paper or a very clean teacloth.

  • In a bowl, mix the onion with the sugar and vinegar then add the cucumber and serve as shown above.

Cook’s Tip

  • Serve with potato wedges or oven baked chips if you really want the children to like you!
  • Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion’s flavour and texture.
  • You can replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.

If you’d like to lose a couple of pounds before donning your swimsuit or shorts, check out these four fabulously healthy yet tempting recipes