Coconut chicken salad

Coconut chicken salad
  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Lime and fish sauce dressing gives authentic flavour to this Asian style chicken salad.

Featured in
Chicken salad recipes, Chicken recipes


  • 2 single chicken breast fillets, trimmed
  • 250mls (1 cup) coconut milk
  • 1 lemon grass stalk, pale section only, roughly chopped
  • 2 small fresh red chillies, halved, deseeded
  • Peanut oil or vegetable oil, for deep-frying
  • 200g French shallots, peeled, thinly sliced
  • Chinese cabbage
  • 1 medium cucumber, peeled, halved lengthways, deseeded, thinly sliced
  • red capsicum, halved, deseeded, thinly sliced
  • 50g bean sprouts
  • bunch fresh coriander, leaves picked from stems
  • 100g (2/3 cup) roasted peanuts

lime dressing

  • 2 limes, juiced
  • 1 tablespoon fish sauce
  • Ground black pepper, to taste


  • Step 1
    Place the chicken fillets, coconut milk, lemon grass and chillies into a small saucepan. Bring to a simmer over medium heat. Reduce heat to low, cover saucepan with a lid, and simmer for 5 minutes. Turn the chicken fillets over and simmer for a further 2 minutes. Remove the saucepan from the heat and cool the chicken in the coconut milk.
  • Step 2
    Meanwhile, pour enough peanut or vegetable oil into a small saucepan to fill by 1/3. Heat the oil over medium heat until hot and deep-fry the sliced French shallots until golden. Drain on paper towel. Allow the oil to cool and then strain. Reserve 100mls of oil to make the lime dressing.
  • Step 3
    Meanwhile, remove the thick, dark outside leaves and inside core from the Chinese cabbage. Shred the cabbage. Combine the cabbage, cucumber, capsicum, bean sprouts, coriander leaves and peanuts in a large bowl.
  • Step 4
    To make the lime dressing, whisk together the reserved peanut or vegetable oil, lime juice and fish sauce. Season with pepper.
  • Step 5
    Toss the dressing through the salad and then transfer to a serving bowl. Thinly slice the cooled chicken across the grain and arrange over the salad. Sprinkle with the crisp French shallots and serve immediately.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1764 kj


  • 25g

    Fat Total

  • 12g

    Saturated Fat

  • 8g


  • 35g


  • 59mg


  • 628.15mg


  • 6g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve
  • Author: Michele Curtis
  • Publication: Australian Good Taste



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