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Coconut Chicken Salad

Serves  4
Prep time: 10 mins
Cooking time: 15 mins

This salad is fresh, tasty and kind on the wallet!



  • ¼ cup Pams Desiccated Coconut
  • 1 can Pams Lite Coconut Cream
  • 2 pinches dried chilli flakes
  • 1 tablespoon fish sauce
  • 2 cloves garlic, finely chopped
  • 1 tablespoon lime or lemon juice
  • 1 teaspoon grated fresh ginger
  • 2 Pams Free Range Boneless Skinless Chicken Breasts
  • 1 Pams Iceberg Lettuce
  • 8 Pams Cherry Tomatoes, halved
  • Large handful of chopped Pams Cucumber
  • ¼ cup Pams Peanuts, chopped
  • ¼ cup basil and coriander leaves
View the method
  1. Toast the coconut in a small frying pan over a gentle heat until just golden.
  2. Once coloured, transfer the coconut from the pan into a small bowl to prevent it from cooking further.
  3. Pour the coconut cream, chilli flakes, fish sauce, garlic, lime or lemon juice and ginger into a saucepan. Fill the coconut cream can with water and add to the pan as well.
  4. Gently poach the chicken in the coconut liquid for 10-15 minutes until cooked through. Allow to cool in the liquid.
  5. Chop the cooled chicken into bite sized pieces.
  6. Shred the lettuce and arrange in a salad bowl with the cherry tomatoes, cucumber and chicken. Drizzle over 1/3 cup of the cooled coconut cooking liquid. Gently toss to combine.
  7. Sprinkle the coconut, peanuts, basil and coriander leaves over the salad.
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