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Coconut and lemongrass chicken salad
Coconut and lemongrass chicken salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Sprinkle crispy shallots over flavorful coconut lemongrass chicken salad for a delightful crunch!
Ingredients:
  • 2 medium RSPCA Approved Chicken Breast Fillets
  • 400ml can light coconut milk
  • 20.00 ml lemongrass paste
  • 1/2 wombok, finely shredded
  • 1 carrot, peeled, cut into long matchsticks
  • 500.00 ml bean sprouts, ends trimmed
  • 1 red onion, very thinly sliced
  • 250.00 ml coriander leaves
  • 250.00 ml mint leaves
  • 70g peanuts
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 40.00 ml rice wine vinegar
  • 32.00 gm brown sugar
  • 1 red chilli, seeded, finely chopped
  • 20.00 gm water
  • 2 tbsp poaching liquid (see method)
Instructions:
  • In a medium frying pan over medium-high heat, mix together chicken, coconut milk, and lemongrass. Simmer until chicken is cooked through, about 10-12 minutes, turning occasionally. Let cool slightly in the poaching liquid before serving.
  • Strain the chicken, saving 2 tablespoons of the flavorful poaching liquid. Shred the chicken into large pieces. In a big bowl, mix the chicken with wombok, carrot, bean sprouts, onion, coriander, mint, and peanuts. Toss everything together until well combined.
  • For the nuoc cham, mix fish sauce, lime juice, vinegar, sugar, chili, and 1 tablespoon water in a jug. Stir until sugar dissolves, then add the reserved poaching liquid. Drizzle over the salad, toss well to combine, and serve in individual bowls.

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