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Coconut and lemongrass chicken salad

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Sesame free
  • Soy free
  • Wheat free

For a salad with wow factor, try this dish. Loaded with chicken, crunchy veg and Asian-style flavours, it's a flavour sensation.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + cooling time


  • 2 medium Coles RSPCA Approved Australian Chicken Breast Fillets
  • 400ml can light coconut milk
  • 1 tbs lemongrass paste
  • 1/2 wombok, finely shredded
  • 1 carrot, peeled, cut into long matchsticks
  • 2 cups bean sprouts, ends trimmed
  • 1 red onion, very thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 2 tbs rice wine vinegar
  • 2 tbs brown sugar
  • 1 red chilli, seeded, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
  2. Step 2

    Drain the chicken, reserving 2 tbs of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
  3. Step 3

    To make the nuoc cham, combine the fish sauce, lime juice, vinegar, sugar, chilli and 1 tbs water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.