New Potato and Chicken Salad with Coconut Dressing

Paul Heathcote serves a salad to impress with this fresh combination of chicken breast strips and new potatoes in piquant coriander and coconut dressing
By Paul Heathcote
New Potato and Chicken Salad with Coconut Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the dressing

  • 1 green chilli, seeds removed
  • 4 cloves garlic, peeled
  • 2 cm piece ginger
  • 2 tbsp hand-hot water
  • 80 g coconut cream
  • handfuls coriander
  • 10 mint leaves
  • 1 lime, grated zest
  • 3 limes, juice
  • fine sea salt and freshly ground black pepper

For the salad

  • 1 chicken breast, cut into fine strips
  • 6 tbsp olive oil
  • 12 cooked and cooled new potatoes
  • 1 baby gem lettuce
  • handfuls rocket
  • 8 plum tomatoes
  • 2 spring onions, sliced
  • red mustard cress
  • sea salt and freshly ground black pepper


1. In a food processor, blitz together the chilli, garlic, ginger, water and creamed coconut.

2. Add the herbs, lime zest and juice and whiz until smooth. The dressing can be stored in the fridge and kept well in advance, but it may be necessary to warm slightly for 10 seconds in a microwave before serving if it is colder than room temperature.

3. Season the chicken with sea salt and freshly ground black pepper. Heat half of the olive oil in a frying pan and cook the chicken until golden.

4. Cut the potatoes lengthways and put in a mixing bowl, add the little gem, rocket and tomato and toss with the remaining olive oil. Season to taste. Divide the salad equally between four plates and top with the chicken strips.

5. Drizzle with the dressing, scatter over the spring onions and red mustard cress and serve immediately.

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