This coconut chicken salad is fresh, vibrant and full of flavour, with tender chicken breast poached in coconut milk. Once chilled, it’s tossed through crisp vegetables, herbs and a zesty dressing.
Post updated April 2026.
I’ve always loved this way of cooking chicken. It keeps the meat really tender and juicy, so you get soft, delicate pieces instead of that dry, crumbly texture chicken breast can sometimes have. Paired with the creamy coconut, bright lime and loads of fresh herbs, it’s one of those salads that actually feels satisfying.
It’s perfect for warm days, easy lunches or light dinners when you want something fresh but still filling. Definitely one to keep on repeat.
Jump to:
Why You’ll Love This Recipe
This is one of those salads that feels fresh and light, but still actually satisfying.
- Tender, juicy chicken – Poaching in coconut milk keeps the chicken soft and never dry
- Fresh and vibrant – Loaded with herbs, lime and crunchy vegetables for balance
- Creamy without being heavy – Coconut milk adds richness without the need for dairy
- Full of texture – Crunchy peanuts and fried shallots add a textural component in every mouthful
- Great for meal prep – If you keep the dressing until serving, this salad holds up well for easy lunches throughout the week
- Naturally dairy-free – A good option if you’re avoiding cream-based salads
Ingredients & Substitutions
For the Poached Chicken & Dressing
- Chicken breast – Perfect for poaching!
- Coconut milk – Use a good quality full fat coconut milk
- Lime juice – Fresh is best
- Fish sauce
- Soy sauce – Light soy.
- Palm sugar – Castor sugar or raw sugar a suitable substitution.
- Ginger
- Lemongrass – Easily omitted if you can’t find it.
- Bird’s eye chilli – Adds heat; adjust to taste
- Makrut lime leaves – Fragrant and citrusy, essential for flavour
For the Salad
- Iceberg lettuce – Crisp and refreshing. Cos would also work.
- Mint
- Coriander
- Bean sprouts – Add crunch and freshness
- Spring onions – Mild and savoury, for balance. Red or white onion can by substituted.
- Lychees – Ideally fresh with seeds removed, however drained tinned lychees are fine when out of season.
- Makrut lime leaves – Thinly sliced for extra fragrance
- Reserved poaching liquid – Chilled and used as the dressing
- Toasted peanuts – Add crunch and nuttiness; cashews can be used instead
- Fried shallots – For texture and a savoury finish
How to Make Coconut Chicken Salad
Step 1: Add the coconut milk, lime juice, fish sauce, soy sauce, palm sugar, ginger, lemongrass, chilli and makrut lime leaves to a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Step 2: Add the chicken breast, making sure it’s fully submerged. Poach gently for 12–15 minutes, or until the chicken is just cooked through. Remove the chicken from the poaching liquid and transfer to the fridge to cool completely.
Step 3: Reserve half a cup of the poaching liquid and refrigerate until chilled. Once the chicken is cool, shred or dice to your desired texture.
Step 4: In a large bowl, combine the iceberg lettuce, mint, coriander, bean sprouts, spring onions, lychees and thinly sliced makrut lime leaves. Add the chicken and chilled poaching liquid, then toss to combine.
Step 5: Divide between serving bowls and top with crushed peanuts and fried shallots. Serve immediately.
Tips for the Best Coconut Chicken Salad
- Don’t let the liquid boil once the chicken is in – A gentle simmer keeps the chicken tender and prevents it from toughening
- Check the chicken is cooked through – Cooking time can vary depending on thickness, so slice into the thickest part to be sure
- Chill the chicken completely – This helps it firm up slightly, making it easier to shred and giving the salad a better texture
- Chill the poaching liquid before using – Using it cold keeps the salad fresh and light rather than warm and heavy
- Taste and adjust before serving – Depending on your lime and fish sauce, you may want a little extra acidity or salt
- Slice the makrut lime leaves very finely – This ensures you get the fragrance without any tough texture
- Reserve the dressing if not serving immediately – This salad can be prepared in advance, but keep the dressing until right before serving.
Storage & Make Ahead
- Store components separately – Keep the salad, chicken and dressing separate for the best texture
- Refrigerate for up to 2 days – Store everything in airtight containers in the fridge
- Add dressing just before serving – This keeps the lettuce crisp and prevents the salad from becoming soggy
- Make ahead friendly – You can poach and shred the chicken, prepare the salad ingredients and chill the dressing in advance
- Not freezer suitable – The fresh herbs and vegetables won’t hold up well after freezing
FAQs
Can I use store bought roast chicken (rotisserie chicken) instead?
Yes, you can use store bought roast chicken for convenience. In this case halve the poaching liquid recipe and use this for the dressing only.
Can I make this coconut chicken salad ahead of time?
Yes, you can prep all the components in advance. For the best texture, keep the dressing separate and toss everything together just before serving.
How do I know when the chicken is cooked?
The chicken should be opaque all the way through with no pink in the centre. If you’re unsure, slice into the thickest part to check.
What can I use instead of lychees?
If lychees aren’t available, you can substitute with canned lychees (rinsed and drained) or leave them out. The salad will still be fresh and flavourful, just slightly less sweet.
Is this salad spicy?
It has a mild heat from the chilli, but you can easily adjust this to your preference or leave it out altogether.
🎥 Video: Watch How To Make Coconut Chicken Salad
More Salad Recipes to Try
If you’re after more fresh, satisfying salads, here are a few favourites to try next:
- Roast Pumpkin Salad with Feta, Walnuts & Pickled Red Onion – Sweet roasted pumpkin paired with tangy feta and crunchy walnuts
- Raw Broccoli Salad with Yoghurt Dressing – Creamy, crunchy and perfect for meal prep
- Table-side Chicken Caesar Salad – A classic, with crisp lettuce, juicy chicken and a rich, savoury dressing
📖 Recipe
Coconut Chicken Salad (Poached in Coconut Milk)
Ingredients
Poached Chicken & Dressing
- 500 g chicken breast
- 400 g can coconut milk
- Juice from 1 lime
- ½ tablespoon fish sauce
- ½ tablespoon soy sauce
- 1 tablespoon palm sugar or caster sugar
- 2 cm ginger sliced thinly
- 1 stalk lemongrass white part only, bruised
- 1 bird’s eye chilli sliced in half
- 2 makrut lime leaves
Salad
- ¼ iceberg lettuce approx. 2 cups, shredded
- 1 bunch mint approx. 1 cup, roughly chopped
- 1 bunch coriander approx. 1 cup, roughly chopped
- 1 cup bean sprouts
- 3 spring onions cut into 5cm lengths, thinly sliced
- 20 lychees peeled, seeded and quartered
- 6 makrut lime leaves thinly sliced
- ½ cup reserved poaching liquid chilled
- 4 tablespoon toasted crushed peanuts
- 4 tablespoon fried shallots
Instructions
- In a medium saucepan, combine the coconut milk, lime juice, fish sauce, soy sauce, palm sugar, ginger, lemongrass, chilli and makrut lime leaves. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Add the chicken breast, ensuring it is fully submerged. Poach gently for 12–15 minutes, or until the chicken is just cooked through.
- Remove the chicken from the poaching liquid and transfer to the fridge to cool completely. Reserve ½ cup of the poaching liquid and refrigerate until chilled.
- Once the chicken is cool, shred or slice to your desired texture.
- In a large bowl, combine the iceberg lettuce, mint, coriander, bean sprouts, spring onions, lychees and thinly sliced makrut lime leaves. Add the chicken and chilled poaching liquid, then toss to combine.
- Divide between serving bowls and top with crushed peanuts and fried shallots. Serve immediately.
Notes
- If not serving immediately, keep the dressing separate and toss just before serving
- Fresh lychees are best, but canned lychees can be used. Rinse and drain well before using
- Cashews can be used in place of peanuts
- If the poaching liquid does not fully cover the chicken, increase the quantity (e.g. use two cans of coconut milk and adjust seasoning accordingly)
