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Coconut chicken and wombok salad
Coconut chicken and wombok salad
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Prep Time:
180 minutes
Cook Time:
10 minutes
Total Time:
190 minutes
Try our irresistible Asian chicken salad bursting with fresh coriander, mint, and makrut flavors.
Ingredients:
  • 2 large (about 500g) Free Range Chicken Breasts
  • 400g can coconut milk
  • 1 stalk lemon grass, white part only, chopped
  • 1 baby wombok, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 110g bean sprout
  • 2 green onions, trimmed, cut into matchsticks
  • 1 bunch coriander, leaves picked
  • 1 bunch Vietnamese mint, leaves picked
  • 125.00 ml round mint leaves
  • 4 makrut lime leaves, very finely shredded
  • 80g peanuts
  • Bought fried shallots, to serve (see notes)
  • 60ml lime juice
  • 45g palm sugar
  • 48.80 gm fish sauce
  • 40.00 ml coconut or rice vinegar (see notes)
  • 21.00 gm light soy sauce
  • 1 red birdseye chilli, seeded, finely chopped
Instructions:
  • In a spacious frying pan over medium heat, combine the chicken, coconut milk, and lemon grass. Simmer gently, turning the chicken occasionally, for 10 minutes until cooked through. Set aside for 15 minutes to cool slightly. Then, transfer to a bowl, cover with plastic wrap, and chill in the fridge for 2 hours.
  • In a small bowl, mix together the lime juice, sugar, fish sauce, vinegar, soy sauce, and chili to create the dressing.
  • Separate the coconut milk from the chicken. Finely shred the chicken. Mix wombok, carrot, bean sprouts, green onion, coriander, mint, and lime leaves in a large bowl. Add the shredded chicken and mix well. Pour the dressing and mix again. Serve the mixture into bowls. Top with peanuts and shallots before serving.

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