adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and black rice salad with coconut dressing
Chicken and black rice salad with coconut dressing
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Satisfying Asian salad with chicken, black rice, and coconut dressing. Tasty, healthy, and gluten-free dinner option.
Ingredients:
  • 400ml can coconut milk
  • 6cm-piece fresh ginger, peeled
  • 2 (about 700g) chicken breast fillets
  • 1 bunch fresh coriander, leaves picked, stems reserved
  • 500ml (2 cups) water
  • 48.80 gm fish sauce
  • 1 large lime, rind finely grated, juiced
  • 1 long fresh green chilli, deseeded, chopped
  • 3.20 gm coconut sugar
  • 250g packet microwave black rice, cooked, cooled
  • 500g pineapple, peeled, cut into small triangles
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 red onion, thinly sliced
  • 250.00 ml fresh mint leaves
  • Fried shallots, to serve (optional)
Instructions:
  • Set 80ml (1/3 cup) of coconut milk to the side. Thinly slice half of the ginger and grate the rest. In a saucepan over medium heat, combine coconut milk, chicken, coriander stems, water, 1 tablespoon fish sauce, and sliced ginger. Once simmering, reduce heat to low and poach the chicken gently for 15 minutes until cooked. Let it sit covered for 5 minutes, then shred the chicken.
  • Combine lime rind, lime juice, chili, sugar, grated ginger, coriander leaves, coconut milk, and fish sauce in a jug. Blend with a stick blender until smooth.
  • Combine rice, pineapple, cucumber, onion, mint, and remaining coriander leaves in a large bowl. Mix in the chicken, then gently toss everything together. Drizzle with dressing and serve topped with shallots, if desired.

Similar Recipes