Coconut rice and chicken salad

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
Total Time 40 minutes
Course Dinner, Lunch
Servings 4



  • 1 400 ml 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
  • cup peanuts toasted and roughly chopped


  • Mix the coconut milk, chilli, lime zest, lime juice and fish sauce,in a small bowl to make the coconut dressing.
  • 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.
  • Cook rice as per packet instructions.
  • 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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