Coconut Chicken Noodle Salad Recipe

Coconut Chicken Noodle Salad Recipe

How To Make Coconut Chicken Noodle Salad

Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 6 oz rice noodles
  • 2 cups mixed salad greens
  • 1 cup bean sprouts
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped peanuts


  1. In a bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, honey, garlic, and ginger.

  2. Place chicken breasts in a ziplock bag and pour half of the marinade over them. Reserve the remaining marinade for the dressing. Marinate for at least 30 minutes.

  3. Cook rice noodles according to package instructions. Drain and rinse under cold water.

  4. Heat a grill or grill pan over medium-high heat. Cook chicken breasts for 6-8 minutes per side, or until cooked through. Let them rest for a few minutes, then slice into thin strips.

  5. In a small bowl, whisk together the reserved marinade with an additional tablespoon of lime juice.

  6. In a large bowl, toss together the cooked rice noodles, salad greens, bean sprouts, bell pepper, carrot, and cilantro.

  7. Divide the noodle mixture among 4 plates. Top with sliced chicken and drizzle with the dressing. Sprinkle with chopped peanuts.

  8. Serve the coconut chicken noodle salads immediately.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
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