Coconut chicken salad with mint and lime

Jill Dupleix
Cooing, calming goodness: Coconut chicken salad.
Cooing, calming goodness: Coconut chicken salad. Photo: William Meppem

To convert the "I'm not a salad person" crowd, try this: poach chicken in coconut milk and serve with green beans, cucumber, herbs and peanuts in a can't-go-wrong dressing of coconut, lime juice and fish sauce.


400ml coconut milk

3 tbsp fish sauce

4 x 200g chicken breasts

250g green beans, topped, not tailed

2 small Lebanese cucumbers

2 tsp sugar

½ tsp salt

2 tbsp lime or lemon juice

good handful coriander sprigs

good handful Asian basil leaves

good handful mint leaves

½ green chilli, julienned

2 tbsp salted peanuts, chopped

lime or lemon wedges, for serving

salt to taste


1. Combine coconut milk with one tablespoon of fish sauce and salt in a pan. Add the chicken breasts and 400 millilitres of cold water, or enough to just cover, and bring to the boil. Simmer gently for 10 minutes, turning the chicken once or twice, then turn off the heat, cover and leave to steep for 30 minutes until cooked through.

2. Cook the green beans in simmering salted water for 4 minutes then drain. Shave the cucumbers lengthwise with a vegetable peeler.

3. To make the dressing, whisk four tablespoons of the chicken breasts' coconut broth with the remaining fish sauce, sugar, salt and lime juice.

4. To serve, drain the chicken and slice. Toss the green beans, cucumber and herbs in half the dressing and arrange on four plates. Add the chicken, spoon over remaining dressing, scatter with peanuts and chilli and serve with lime or lemon wedges.