This Thai Coconut Chicken Salad is so super tasty; it's not even funny! The coconut and lime-infused, tenderised chicken, paired with the tangy Thai-inspired dressing, is absolutely divine! On a warm summer night, there's nothing better than a chilled Thai iced tea alongside this coconut chicken salad.
Why We love this Coconut Chicken Salad:
This Asian-inspired salad is like an old friend we just can't get enough of! It's super easy to whip up and packed with flavour that'll knock your socks off. Plus, guess what? It's pretty darn healthy too! We're betting you'll be head over heels for this recipe and find yourself making it on repeat. Trust us, it's that good!
What is Kecap Manis
Kecap manis is a sweet Indonesian soy sauce that adds depth and richness. In this recipe, it contributes a unique sweetness to the dressing, balancing the tanginess of the lime juice and the saltiness of the fish sauce. Kecap Manis adds an extra zing to this Thai coconut chicken salad.
Suggestions and variations for this Coconut Chicken Salad:
- For added flavour and texture:
Add toast unsweetened coconut flakes - sprinkle them on top of the salad before serving.
Add crispy fried onion for extra crunch - sprinkle them on top of the salad before serving. - For more heat:
If you like more heat, leave the seeds in the chilli or add a bit of chilli paste or sriracha to the dressing. - For a different protein:
You can replace the chicken with tofu or add in some cooked shrimp or thinly sliced grilled beef.
Thai Coconut Chicken Salad
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Chicken Salad has the perfect balance between flavours and textures. Tender coconut-infused chicken with vibrant herbs and crunchy vegetables provides freshness, while the sweet-tangy Kecap Manis dressing ties it all together.
Ingredients
Chicken
- 800ml Coconut milk
- 4 Makrut lime leaves, bruised and torn (see note 2)
- 4 Skinless chicken breast fillet
Noodles
- 300g Dried rice stick noodles
Dressing
- ⅓ cup Fish sauce
- 2 tbs Kecap manis
- 2 tbs Honey
- 1 tsp Sesame oil
- 2 Limes, zest and juiced
Salad
- 2 Carrots, peeled and julienned (matchstick strips)
- 2 Lebanese cucumber, thinly sliced on the diagonal
- 4 Spring onions, thinly sliced
- 200g Snow peas, trimmed to remove string
- ½ cup Mint leaves, washed and roughly chopped
- ½ cup Coriander leaves, washed and roughly chopped
- 1 Red chilli, seeded and thinly sliced
Instructions
Prep:
-
Get everything in its place as per ingredient list. Follow all the steps involved in organising and preparing ingredients before cooking, such as chopping, measuring, and assembling.
Chicken
- In a large saucepan, combine coconut milk and torn makrut lime leaves (see note 2). Add chicken breasts and bring to a gentle simmer. Cover with a cartouche (see note 1) and cook for about 12-15 minutes until chicken is just cooked through. Remove from heat and let it rest for 10 minutes. Then, shred or slice the chicken into bite-sized pieces.
Noodles
- While the chicken is cooking, prepare the rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
Dressing
- In a small bowl, whisk together the fish sauce, kechap manis, honey, sesame oil and lime juice to make the dressing.
Assemble the salad
- In a large mixing bowl, combine cooked noodles, shredded chicken, julienned carrots, sliced cucumber, spring onions, snow peas, torn mint leaves, chopped cilantro, and sliced chili.
-
Pour the dressing over the salad ingredients and gently toss until everything is well coated.
- Divide salad between bowls and serve immediately.
Notes
- A cartouche is a round piece of parchment paper or greaseproof paper that's placed directly on top of food while cooking. It helps regulate temperature, prevent evaporation, and ensure even cooking. To make one, cut a piece of parchment paper slightly larger than your pot or pan's diameter. Lay it over the food being cooked, ensuring it covers the surface snugly. Continue cooking as directed. Remove the cartouche before serving.
- Makrut lime is also known as kaffir lime.
- Prep Time: 10
- Cook Time: 25
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