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Coconut Chicken Salad


10 min

Preparation time

30 min

Cooking time



A creamy yet zesty, seasonal salad which is equally delicious with any type of meat or tofu.


  • 200ml [Coconut Milk]
  • Pinch of salt.
  • 100ml Chicken/vegetable stock.
  • 4 skinless free range chicken breasts portions – cut into chunky portions.
  • 1 tsp palm sugar.
  • 1 tbsp [Fish Sauce]
  • 1 tbsp of fresh Lime Juice.
  • 1 generous tbsp [Green Curry Paste]
  • Mixture of oriental salad leaves – Can include Pak Choi,Mizuna,Mustard Leaf,Tatsoi.
  • Handful of herby salad leaves (should include coriander)
  • A few Thai Basil leaves.
  • 2 banana shallots – peeled and finely sliced.
  • A grating of fresh lime zest.
  • 1 tbsp of roughly ground/crushed roasted peanuts.

Steps for cooking

  • 1.Mix the chicken with half of the sweet chilli sauce and leave to marinate for 15-20 mins.
  • 2. Add the chicken,sugar,fish sauce and lime juice and gently simmer until the chicken is cooked through.
  • 3. Remove the chicken and set aside to cool.
  • 4. Add the green curry paste to the coconut milk mix in the pan and bring to a gentle simmer. Cook for about 5 minutes.
  • 5. Remove from the heat.
  • 6. Shred the chicken and return to the pan turning to coat thoroughly in the sauce. Leave to cool to approximate room temperature.
  • 7. Mix the various salad leaves,basil and shallots together in a large salad bowl.
  • 8. Into this pour the chicken and sauce mixture and turn again to coat the salad.
  • 9. Sprinkle with some fresh lime zest and a few ground roast peanuts and serve.




Gluten Free:





Chef’s Tips

When cooking the chicken, add more stock if the coconut milk appears to be separating or the pan is getting a little dry. You may want to add a bit of heat with freshly sliced green or red chillies.

Did you know

Thai food is bursting with flavour from its colourful ingredients and coconut milk balances them all just perfectly.

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