Juicy coconut‑poached chicken meets a vibrant mix of fresh herbs, baby spinach, crunchy cucumbers, and a tangy coconut‑lime dressing—perfect for make‑ahead meals or a light summer dinner on the patio.
Spirituality has nothing to do with the atmosphere you live in. It’s about the atmosphere you create within yourself. ~ Sadhguru~
This Thai Coconut Chicken Salad is one of my favorite summer salad recipes! It’s wonderfully refreshing and different! Light and flavorful this dinner salad features tender chicken gently poached in coconut milk, tossed with fresh herbs, spinach, crisp veggies, and a zesty coconut lime dressing. A refreshing, healthy meal perfect for warm-weather dinners or make-ahead meals.
One reader, Katie, says, “My husband and I loved this salad! So easy and super delicious! I added a little rice to bulk it up a little, and it was perfect. ⭐⭐⭐⭐⭐
The best part? You can prep the chicken ahead and store all the components separately if meal prepping for the week. The coconut poached chicken can also be frozen for future meals. It’s a lovely entrée salad, full of amazing flavor, perfect for summer nights!
Thai Coconut Chicken Salad Ingredients
- Chicken: You’ll need boneless, skinless chicken breast.
- Coconut milk: for poaching the chicken (and it will become the dressing too!)
- Thai Red Curry Paste: we add this to the coconut milk for a boost of Thai flavor. ( See notes for substitutions)
- Fish Sauce: for savory depth.
- Greens: Baby spinach, arugula or other greens.
- Veggies: Cucumbers, radishes, edamame, or any other fresh, crunchy veggies. Avocado for creaminess.
- Herbs: Cilantro, mint, basil- any of these work and a combo is even better!
- Fresh Lime Juice– to add brightness and acidity to the salad.
- Garnish: something crunchy! Toasted coconut bacon, crushed roasted peanuts, our peanut chili crunch, or crispy shallots.
How to make Thai Chicken Salad
Step 1: Poach the chicken breast. Mix the coconut milk with red curry paste, fish sauce, salt, and optional lime leaves. Poach the chicken on a low simmer, covered, until tender and cooked through.
Step 2: Shred the chicken. Once cooked, place chicken in a bowl and shred with two forks, and let cool. You can do this ahead of time. Save the poaching liquid, letting cool down- this will be the dressing!
Step 3: Toss the salad. Place the spinach in a bowl with cucumbers and fresh herbs and the shredded chicken. Add a little of the cooled coconut milk, just enough to coat, and toss well.
Step 4: Season. Add a squeeze of lime to taste, and more salt if needed. If you like it spicy, add a squirt of sriracha.
Step 5: Garnish. Top the salad with something crunchy or crispy- roasted peanuts or crispy shallots.
Serving suggestions
Serve this one on its own for a hearty main course salad, or serve with jasmine rice, or Thai spring rolls.
Storage
Leftovers, if stored separately, will keep 3-4 days in the refrigerator in airtight containers. The chicken can be frozen up to 3 months.
A nourishing salad with tender, coconut-poached chicken, crisp veggies, and a coconut-lime dressing. Gluten-free, dairy-free, and bursting with clean, vibrant flavor—ideal for meal prep or mindful eating. Please leave your comments below!
More entree salads you'll love!
Love Thai food? Check out our 33+ Easy Thai Recipes with Authentic Flavor! Also, this Thai Noodle Salad is always a hit! Have a beautiful week. xoxo Sylvia
MORE Summer salads TO TRY!
- Thai Quinoa Salad
- Grilled Chipotle Chicken
- Chicken Salad with Quinoa & Arugula
- Chicken Salad Sandwich
- Quinoa Chicken Salad
- Black Bean Salad with Corn & Quinoa
Thai Coconut Chicken Salad
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4-6
- Category: Entree Salad, thai recipe, summer salad, salad idea
- Method: tossed
- Cuisine: Thai
- Diet: Gluten Free
Description
Ingredients
- 1– 1 1/2 pounds boneless, skinless chicken breasts
- 14-ounce can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons red curry paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 kefir lime leaves– optional
- 4–5 ounces fresh baby spinach ( or sub arugula or other greens)
- 2 cups English cucumber, thinnly sliced
- 2 green onions, thinly sliced at a diagonal
- 1/2 –3/4 cups fresh herbs- cilantro leaves, thai basil (or regular basil) and mint (a combo of all three is nice, but one or two will work.)
- one lime
Instructions
- Poach the chicken breast. Cut the chicken into smaller pieces. In a large saucepan or skillet, heat the coconut milk, stir in the red curry paste, fish sauce, sugar and salt. Stir to combine and bring to a simmer.
- Add the chicken pieces to the poaching liquid, bring to a boil, cover, then lower the heat to medium, and simmer gently for 10 minutes covered. Turn the pieces over, cover, and simmer for another 10-15 minutes, until the chicken is cooked all the way through ( reaches 165F at thickest part). Save the poaching liquid, letting it cool down- this will be the dressing!
- Place the chicken in a bowl, shred with two forks, stir in a couple tablespoons of poaching liquid and let it cool. You can do this all ahead of time and refrigerate, for meal prep.
- Toss the salad. Place the spinach in a bowl with cucumbers, green onions, fresh herbs, and the shredded chicken. Add a few tablespoons of the cooled poaching liquid, just enough to coat the leaves well, and toss.
- Season. Add a squeeze of lime juice to taste, and a pinch more salt if needed. If you like it spicy, add a squirt of sriracha.
- Garnish. Divide among bowls and top the salad with something crunchy or crispy- toasted coconut, roasted peanuts or crispy shallots.
Notes
Leftovers will keep up to four days if stored separately in airtight containers in the refrigerator. Chicken can be frozen up to 3 months (either shredded or in the poaching liquid.
If storing the poaching liquid for later, strain it and store in the fridge.
Nutrition
- Serving Size: 4 entree salads
- Calories: 277
- Sugar: 1.5 g
- Sodium: 628.7 mg
- Fat: 15.9 g
- Saturated Fat: 11.4 g
- Carbohydrates: 7.3 g
- Fiber: 1.6 g
- Protein: 28.2 g
- Cholesterol: 82.7 mg
Just discovered this wonderful Thai salad. Light and healthy yet packs a ton of flavor. I poached the chicken in the coconut milk and placed the whole pan in the fridge for the next day. Easy and delicious and I will be making it again. Oh- I added a cup of edamame for extra protein, otherwise kept it the same.
Glad you gave it a try Ellie! Love hearing your process, appreciate you taking time to leave a review.
This recipe is my absolute favourite and the flavours OMG👌
I add mango in mine also which is lovely on warmer summer days!
Great to hear Amber!
My husband and I loved this! So easy and super free delicious! I added a little rice to bulk it up a little and it was perfect.
Perfect Katie- glad you both like this one!
Could you make this somehow with tofu instead of chicken? If so, same prep method? Thanks!
You know, yes I think you could…but may be a bit bland? I would make crispy tofu, then add to Poaching liquid.
I thought this was really tasty but I added some chopped peanuts and some sriracha and that pepped it right up! Perfect for a light dinner on a hot night!
Very nice salad, different but really good.
Sounds delicious. Anything special to do to multiply the recipe by 3?
No, although you may only need to double ( instead of triple) the coconut poaching liquid, it may be enough??