Curried Coconut Chicken Salad

Today’s Curried Coconut Chicken Salad is a delicious and exotic way to make use of last night’s leftover chicken – and you can enjoy it as a main meal or as a scrumptious side.

Serves: Four
Time: 20 minutes


  • 300g coconut milk (not light coconut milk), divided
  • 1 1/4 teaspoon curry powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 teaspoons brown mustard seeds
  • 1/4 cup chopped coriander
  • 3 cups cooked shredded chicken, dark or white meat
  • 1/4 cup orange juice
  • 1/2 cup roughly chopped dates, divided
  • 1/2 cup roughly chopped pistachios, divided
  • 6 cups chopped romaine lettuce
  • 1/4 cup finely shredded coconut

In a bowl, mix 3/4 cup coconut milk with curry powder, onion powder, salt, mustard seeds, cilantro. Toss the shredded chicken through the mixture, making sure to coat it well.

In a blender, combine 2/3 cup coconut milk, orange juice, 1/4 cup dates and 1/4 cup pistachios.

Pour the remaining coconut milk into a blender. Add in the orange juice, 1/4 cup dates, and 1/4 cup pistachios, blending until the dressing is smooth. Toss and coat dressing over lettuce. Preheat a large frying pan over medium heat. Add in the coconut to toast, stirring frequently until fragrant and just beginning to brown, about 3 to 5 minutes.

Serve chicken salad over lettuce, garnished with the toasted coconut and remaining pistachios (optional). Serve immediately.

Related articles:
Asian Chicken Salad
Fresh Pea and Mint Salad
Thai Green Curry Meatballs

Written by YourLifeChoices Writers

YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.

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