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Coconut chicken salad
Coconut chicken salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Asian-style chicken salad with zesty lime and fish sauce dressing for an authentic burst of flavor.
Ingredients:
  • 2 single chicken breast fillets, trimmed
  • 250mls (1 cup) coconut milk
  • 1 lemon grass stalk, pale section only, roughly chopped
  • 2 small fresh red chillies, halved, deseeded
  • Peanut oil or vegetable oil, for deep-frying
  • 200g French shallots, peeled, thinly sliced
  • Chinese cabbage
  • 1 medium cucumber, peeled, halved lengthways, deseeded, thinly sliced
  • red capsicum, halved, deseeded, thinly sliced
  • 50g bean sprouts
  • bunch fresh coriander, leaves picked from stems
  • 100g (2/3 cup) roasted peanuts
  • 2 limes, juiced
  • 24.40 gm fish sauce
  • Ground black pepper, to taste
Instructions:
  • Combine chicken fillets, coconut milk, lemon grass, and chillies in a small saucepan. Simmer over medium heat until bubbling. Cover with a lid, reduce heat to low, and simmer for 5 minutes. Flip the chicken and cook for an additional 2 minutes. Remove from heat and let the chicken cool in the flavorful coconut milk.
  • Fill a small saucepan one-third full with peanut or vegetable oil. Heat over medium heat until hot, then deep-fry the sliced French shallots until golden. Drain on paper towel. Let the oil cool, then strain. Set aside 100ml of oil for the lime dressing.
  • Prepare the Chinese cabbage by discarding the thick, dark outer leaves and core. Shred the cabbage and toss it together with cucumber, capsicum, bean sprouts, coriander leaves, and peanuts in a large bowl.
  • Combine the peanut or vegetable oil, lime juice, and fish sauce in a bowl, whisk until well blended, and season with pepper.
  • Mix the dressing with the salad and transfer to a serving bowl. Slice the cooled chicken thinly against the grain and place it on top of the salad. Sprinkle with crispy French shallots and serve right away.

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