Thai Coconut Chicken Salad

  • Post by
  • Apr 13, 2020

Packed full of herbs and crunchy bits and pieces, this is a lovely salad that is both refreshing and satisfying. It is a great option for work lunches or to bring along to the next pot luck or BBQ.

  • Prep: 20 Minutes
  • Cook: 20 Minutes
  • Portions: 8 Cups


  • 600g skinless chicken breasts
  • 2 kaffir lime leaves, roughly sliced
  • 3cm piece of fresh ginger, sliced
  • 400ml lite coconut milk
  • 1 tbsp fish sauce
  • 2 carrots, peeled
  • 1 lebanese cucumber (or 1/2 telegragh cucumber)
  • 1-2 spring onions
  • 200g mung bean sprouts
  • 1/3 cup roughly chopped coriander
  • 1/3 cup torn mint leaves
  • 1/3 cup thai basil leaves
  • 1/4 cup roughly chopped roasted peanuts
  • 2 tbsp crispy shallots (optional)
  • juice of 2 limes (or juice of 1 lemon)
  • 1 tbsp sweet chilli sauce
  • 1 tbsp fish sauce


  1. Add the chicken, kaffir lime leaves, ginger, coconut milk and fish sauce to a medium sized saucepan. Bring to a simmer and cook for 15-20 minutes or until the chicken is cooked through. Remove the chicken from the poaching liquid and set aside to cool
  2. While the chicken is cooking, prepare the vegetables. Grate or julienne the carrots and cut the cucumber lengthways, then again into thin stips, discarding the seedy core. Finely slice the spring onion and add all of the vegetables into a large bowl
  3. To prepare the dressing, mix all the dressing ingredients in a small bowl. Set aside
  4. Once the chicken is cooked and cooled, shred into small pieces. Add to the vegetables along with the dressing
  5. Mix in the herbs and peanuts then transfer to a serving dish and sprinkle with the crispy shallots (if using)