Chicken and black rice salad with coconut dressing

Chicken and black rice salad with coconut dressing

(3) Rate it

  • 0:40 Prep
  • 4 Servings
  • Capable cooks

Sometimes, a simple Asian salad is all it takes for you to be satisfied at dinner time. chicken and black rice topped with coconut dressing is tasty, healthy and gluten-free.

Featured in
Low kilojoule, Easy dinner recipes


  • 400ml can coconut milk
  • 6cm-piece fresh ginger, peeled
  • 2 (about 700g) chicken breast fillets
  • 1 bunch fresh coriander, leaves picked, stems reserved
  • 500ml (2 cups) water
  • 2 tablespoons fish sauce
  • 1 large lime, rind finely grated, juiced
  • 1 long fresh green chilli, deseeded, chopped
  • 1 teaspoon coconut sugar
  • 250g packet microwave black rice, cooked, cooled
  • 500g pineapple, peeled, cut into small triangles
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 red onion, thinly sliced
  • 1 cup fresh mint leaves
  • Fried shallots, to serve (optional)


  • Step 1
    Reserve 80ml (1/3 cup) coconut milk. Thinly slice half the ginger. Finely grate remaining ginger and reserve. Place coconut milk, chicken, coriander stems, water, 1 tablespoon fish sauce and sliced ginger in a saucepan over medium heat. Bring to a simmer. Reduce heat to low. Gently poach the chicken for 15 minutes or until cooked through. Set aside, covered, for 5 minutes. Transfer chicken to a plate. Discard liquid. Cool slightly, then shred.
  • Step 2
    Meanwhile, place lime rind, juice, chilli, sugar, reserved grated ginger, 1⁄2 cup coriander leaves, reserved coconut milk and remaining fish sauce in a jug. Use a stick blender to blend until smooth.
  • Step 3
    Place rice, pineapple, cucumber, onion, mint and remaining coriander leaves in a large bowl. Add chicken. Gently toss. Drizzle with dressing. Serve topped with shallots, if using.

  • High protein
  • Low carb
  • Low kilojoule
  • Lower gi


  • 1807 kj


  • 11g

    Fat Total

  • 7g

    Saturated Fat

  • 6g


  • 45g


  • 30g

    Carbs (total)

All nutrition values are per serve
  • Author: Katrina Woodman
  • Image credit: Guy Bailey
  • Publication: Taste Magazine



Please enter your comment!
Please enter your name here