Carrot Coconut Chicken Salad [Food Processor Attachment]

This bright multi-seasonal salad is great for the winter, or any summer or late fall BBQ.

Carrot Coconut Chicken Salad


  • 4 cups (960 ml) chicken broth, for poaching
  • 3 (567 g) boneless skinless chicken breast
  • 1 ½ pound (675 g) carrots, peeled, trimmed
  • 2 cups (110 g) unsweetened shredded coconut, toasted
  • 1 cup (135 g) dried cranberries
  • 1 cup (145 g) golden raisins
  • 2 bunches (45 g) Italian flat leaf parsley, chopped
  • 2 cups (480 ml) Lemon Maple Vinaigrette


  1. To poach the chicken, add chicken broth to a stockpot set over medium heat on the stovetop. Heat until approximately 180°F (80°C), or just below a simmer with no bubbles.
  2. Carefully place chicken into poaching liquid, cooking for 8 to 10 minutes or until cooked through. Remove chicken breast and chill quickly.
  3. Fit the Food Processor with the Large Shredding Disc and secure the lid. Start the processor and, using the Food Pusher, feed the carrots through the Small Food Chute opening. 
  4. Place carrots, coconut, cranberries, raisins, and parsley into a large bowl and toss gently with Lemon Maple Vinaigrette to combine.
  5. Slice each cooked chicken breast into 4 equal pieces. Fit the Food Processor with the Multi-Use Blade.  Place four pieces at a time into the Vitamix container and secure the lid.
  6. Pulse 3 to 4 times, remove and incorporate with the carrot salad.  Repeat with remaining pieces of chicken.  Tossing the salad to incorporate.

Chef's Notes

  • Lean protein plus tons of fiber and antioxidants (thanks cranberries, carrots, coconut, and raisins!) make this a nutrient dense, colorful and satiating dish.This salad can be served with or without chicken. This easy lunch or dinner can be made in under an hour by shredding the carrot salad while the chicken is being cooked and chilled.