13/08/2026
My Coconut Lemongrass Chicken with Tahini Salad
Pan-grilled chicken fillet, coconut & lemongrass marinade, crunchy tahini-dressed salad
Serves 4
For the chicken & marinade
• 700g chicken breast fillets
• 160ml coconut milk
• 2 limes, zested and juiced
• 1 lemongrass stalk, finely minced (or 2 tbsp lemongrass paste)
• 3 garlic cloves, grated
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
For the tahini dressing
• 3 tbsp tahini
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 3 tbsp warm water
For the salad
• 1 large lettuce, chopped (romaine or little gem)
• 1 large carrot, julienned
• 1 cucumber, thinly sliced
• 150g red cabbage, shredded
• 3 spring onions, sliced
• 1 tbsp toasted sesame seeds
• 1 cup fresh coriander, roughly chopped
Method
1. Whisk the coconut milk, lime zest and juice, lemongrass, garlic, ginger, soy sauce, brown sugar
and turmeric together in a bowl.
2. Add the chicken, turning to coat. Cover and marinate in the fridge for at least 30 minutes, up to 4
hours.
3. For the dressing, whisk the tahini, rice vinegar, soy sauce and honey together, then slowly whisk in
the warm water until smooth and pourable.
4. Toss the lettuce, carrot, cucumber, red cabbage and spring onions together in a large bowl.
5. Heat a griddle or heavy-based frying pan over medium-high heat. Lift the chicken from the
marinade, shaking off the excess, and pan-grill for 4-5 minutes per side until charred and cooked
through (internal temp 74°C).
6. Rest the chicken for 5 minutes, then slice into strips.
7. Dress the salad with the tahini dressing and toss well. Top with the sliced chicken, then scatter
over the sesame seeds and coriander.
Chef’s tip
Use full-fat coconut milk for the best flavour, and don’t marinate longer than 4 hours as the lime juice
can start to “cook” the meat. Watch the pan closely near the end — the sugar in the marinade can
catch quickly.
