Lemongrass Coconut Chicken + Asian Green Salad

This salad has been making an appearance almost weekly now that the weather is warmer, it is super simple to make – I made it last night while holding a very grumpy Huxley – and best of all, it tastes delicious as left overs for lunch the next day! simply take out some of the salad and leave some dressing and set aside, the next day add the dressing to stop a soggy salad.

What I adore about this salad (apart from how easy it is) is that we can eat it as a family, the adults have the whole salad and the kiddo can have it as small potions so I am only cooking one meal.


This recipe is gluten free, dairy free, legume free, a source of protein and high. 


500g organic chicken thighs
1 can organic coconut cream
1 stick of lemongrass
5cm fresh ginger
1 cup of chicken bone broth
pinch of salt
pinch of white pepper

Mixed lettuce leaves
red cabbage, shredded finely
wombok cabbage, shredded finely
shallots, thinly sliced
1 Lebanese cucumber, sliced
a handful of mint, ripped lightly
handful of coriander
1 small packet of vermicelli noodles, rice noodles or sweet potato noodles.
sesame seeds, white and black

juice from 2 limes (or one large one)
1 small red chili
2 tablespoons tamari or wheat-free soy sauce
1 tablespoon mirin
1 tablespoon sesame oil


  1. Using the back of your knife, bang the lemongrass to help open up the aroma.
  2. In a deep pan, add in the lemongrass, coconut cream, bone broth, and pepper. Grate in the ginger and stir before adding in the chicken thighs. Let the chicken lightly simmer until cooked through.
  3. While the chicken cooks, add together the salad ingredients and make the dressing in a small jar – give a good shake to combine ingredients.
  4. once the chicken has cooked, remove from the coconut mixture and shred highly and stir through salad – you can also leave whole and serve on top of the salad for each portion.
  5. Dress the salad and enjoy

+ you can double the salad dressing deepening on how big your salad is going to be
+ we like to drizzle over a little bit of the coconut milk mixture onto the salad to give it a little extra flavour

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