Medland Masterchef: Coconut and Lemongrass Chicken Salad

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Spring is our favourite time of the year, and we are loving the longer days and beautiful sunshine. With this warmer weather, it’s the perfect time to try a new salad. This Coconut and Lemongrass Chicken Salad is a favourite of Sue’s. Packed with flavour, and simple to prepare, its sure to be a winner this Spring.



2 medium Chicken Breast Fillets
400ml can light coconut milk
1 tablespoon lemongrass paste
1/2 wombok, finely shredded
1 carrot, peeled, cut into long matchsticks
2 cups bean sprouts, ends trimmed
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
1/2 cup (70g) peanuts, toasted, coarsely chopped

Nouc Cham:

2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 red chilli, seeded, finely chopped


  1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
  2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
  3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls and enjoy!