Lemongrass and Coconut Chicken Salad Jars

There is honestly few salads I like more than this one. I mean it, I have developed a bit of an obsession with it this last week and have made it no less than three times. Perhaps this is a little excessive, but its delish and oh so convenient. One of the bonuses is being is because it is made with more fibrous veggies, you can make a double batch and it won’t wilt… unlike leafy salads.

The recipe is inspired by a dish I had when we were staying in the mountains of Bali, outside a village called Munduk. It was a shredded salad packed full of coconut, fresh lemongrass, chicken and herbs dishes. Super flavoursome and a real celebration of so many ingredients native to bali at their freshest and most delicious..

I am certainly not usually a poached chicken kinda gal, but it is the best way to cook the meat for salads and shredding. I tend to use skinless chicken breasts for this recipe, but you can also use thighs or drumsticks. The meat is just a little darker and doesn’t make for such a visually pleasing result.

Lemongrass and Coconut Chicken Salad JarsLemongrass and Coconut Chicken Salad Jars

For added convenience today, as I am out and about for lunch and am trying to save the pennies, I have popped my crunchy, zesty chicken salad in a takeaway jar. True mason jars are pretty weighty, so if you are hauling your bag about it might be worth swapping to a plastic box.

Lemongrass and Coconut Chicken Salad Jar Recipe

  • 2 chicken breasts
  • 1 stalk fresh lemongrass,
  • 1 yellow pepper, finely sliced or grated
  • 1/4 savoy cabbage
  • 3 spring onions, finely sliced
  • 50g flaked coconut
  • 1 red chilli, chopped
  • a small handful of basil, chopped

For the Dressing

  • 2 heaped teaspoons grated fresh ginger
  • 2 tablespoons fish sauce
  • 3 tablespoons coconut syrup, or maple syrup
  • Juice of 2 limes

Lemongrass and Coconut Chicken Salad Jars


Place the chicken breasts in a small saucepan, add a big pinch, or two of salt and cover with water by two inches. Bring the water to a boil, then reduce the heat and simmer over a low heat.The meat is cooked once opaque. this can take 7-9 minutes depending on the size of chicken breasts.

Once cooked remove the breasts from the saucepan and set aside on a plate to rest and cool.

In the meantime prepare the salad by julienning all the salad ingredients into wafer thin strips. You can either chop them by hand (this is a great way to sharpen up on those knife skills) or you can use a mandolin or box grater (the long thin grater on the side)

Prepare the dressing by whisking all the ingredients together in a glass or jar.

Once the meat is cooled, use a knife and a fork to sear the chicken into thin strips. Place the chicken, all the veggies, flaked coconut, chilli and lemongrass in a large bowl and toss with the dressing.

Divide the salad between two bowls or into jars for lunches on the go.

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