Quick & Easy

Creamy Coconut Chicken & Corn Salad


An easy to prepare Thai style salad with a creamy light coconut milk dressing.

Prep time:10 mins

Cook time:8 mins

Serves: 4


  • 3 chicken breast fillets, cut into thick strips
  • Oil Spray
  • 300g can Edgell Corn Kernels, drained
  • 2 spring onions, finely chopped
  • 1/3 cup chopped red capsicum
  • 1/3 cup coriander leaves
  • Dressing:
  • ½ cup coconut milk
  • ½ teaspoon finely grated lime zest
  • Juice of 1 lime
  • 1 teaspoon brown sugar
  • 1 small red chilli, de-seeded and finely chopped


Step 1

Season chicken pieces with salt and pepper. Spray a frypan with oil and heat over medium heat. Cook chicken pieces until golden and cooked through. Allow to cool slightly and shred into pieces.

Step 2

Arrange chicken onto four serving plates and top with combined Edgell Corn Kernels, spring onions, capsicum and coriander leaves.

Step 3

Combine dressing ingredients together, drizzle over salad and serve immediately.

Tasty Tip!

Cooked fresh prawns can be substituted for the chicken for a special summer dinner.

Creamy Coconut Chicken  Corn Salad
User rating:
  • 4

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