Coconut Rice and Chicken Salad

The perfect dish for a casual summer family dinner or lunch. The light, fresh flavours of chicken, coconut, zesty lime and coriander is a match made in heaven.

Prep Time: 10 minutes Cook time: 30 minutes Serves: 4


4 free-range chicken thighs, butterflied (we love Waitoa)
1 tbsp liquid coconut oil (we love Olivado)
1 400ml can coconut milk (we love Chantal Organics)
1-2 green chilli, thinly sliced
2 tbsp fish sauce(we love Golden Sun)
1 lime, zested and juiced
2 cups Jasmine Rice (we love SunRice )
A handful fresh coriander (we love Superb Herb)
2 small snack cucumbers, ribboned
1/3 cup peanuts, toasted and roughly chopped
To serve
Extra lime
We love to serve this light salad with the Giesen Estate Riesling.


  1. Mix the coconut milk, chilli, lime zest, lime juice and fish sauce,in a small bowl to make the coconut dressing.
  2. In a nonstick fry pan, heat the liquid coconut oil over medium high heat. Place the butterflied chicken, cook for 3-4 minutes until the bottom turn brown, season with salt and pepper. Turn over and continue to cook for 5-6 minutes or until the chicken is cooked through.  Cool slightly and slice into strips.
  3. Cook rice as per packet instructions.
  4. Place the rice, chicken, coriander, cucumber, peanuts and the dressing in a large bowl and toss to combine. Serve warm or chilled with extra lime.  


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