Kaffir lime chicken with mango salad

Kaffir Lime Chicken with Mango Salad

Fresh, fragrant, deliciously light and perfect for a sunny day. Yum!

October 15, 2020

Kaffir Lime Chicken with Mango Salad


4 chicken breast fillets

16 fresh kaffir lime leaves, centre vein removed, coarsely chopped

2 garlic cloves, crushed

3 tbs fresh lime juice

2 tbs peanut oil


160 ml light coconut milk

4 fresh kaffir lime leaves, centre vein removed, coarsely chopped

1 large chilli, finely sliced, seeds removed


2 Lebanese cucumbers, halved lengthways, sliced diagonally

1 mango, skin removed, diced

1 cup fresh coriander, coarsely chopped

1/4 red onion, finely sliced

1/3 cup fresh mint leaves, torn

1/3 cup fresh Thai basil, torn


  1. Make the marinade: Combine the lime leaves, garlic, lime juice and peanut oil in a medium glass or ceramic bowl. Add the chicken and toss to coat. Cover and place in the fridge for 4-6 hours to marinate.
  2. Make the salad: Place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss to combine.
  3. Make the dressing: Combine the coconut milk, chilli and extra lime leaves in a small bowl.
  4. Preheat a large frying pan or barbecue grill on medium-high. Drain the chicken and cook until golden and cooked through. Allow chicken to rest for a few minutes, then slice into smaller pieces.
  5. Toss chicken and salad together. Spoon over the coconut milk dressing to serve. (For a variation of the recipe, try prawns instead of chicken.)

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