The Fono

Health & Social Services

Phone 09 837 1780 Twitter Facebook LinkedIn

Coconut Chicken Slaw

This delicious salad recipe is full of fresh flavours and colours.  All the ingredients can be prepared ahead of time and mixed quickly for a stress-free meal time. This recipe is from the Heart Foundation.


Coconut chicken

  • 500 g chicken breasts, boneless and skinless
  • ¼ cup coconut cream
  • 1 tsp ginger, crushed
  • 2 cloves , crushed
  • 1 tsp fish sauce, (optional)


  • ½ red onion, sliced
  • 2 tsp vinegar
  • ¼ cabbage, finely shredded
  • 2 carrot, finely sliced
  • ½ cup fresh coriander, chopped
  • ¼ cup fresh mint, chopped
  • 3 tbsp lemon or lime juice
  • 1 clove , crushed
  • 1 tsp ginger, crushed



  1. Place chicken, coconut cream, ginger, garlic and fish sauce into a small saucepan and heat slowly with the lid on top. 
  2. Cook slowly until chicken is cooked through. 
  3. Take off heat and allow to cool. 
  4. Once cool, shred the chicken into bite sized pieces. 
  5. Keep refrigerated with the cooking liquid. 


  1. Marinate the red onion in the vinegar for 30 minutes or more
  2. When ready to serve mix together all of the ingredients, including the marinated onion, chicken and cooking liquid from the chicken