Coconut Chicken Salad
Directions
Place the chicken ,coconut milk and lemongrass in a large frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool. Transfer chicken and liquid to a bowl and cover with plastic wrap. Place in fridge for 2 hours to chill.
To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl.
Drain coconut milk mixture from the chicken. Finely shred chicken. Combine wombok, carrot, bean sprouts, onion, coriander, mint and lime leaves in a large bowl. Add the chicken and dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts, shallots and coconut to serve.
- 2 chicken breast fillets
- 400g can coconut milk
- 1 stalk lemon grass, white part only, chopped
- 1 baby wombok, finely shredded
- 1 carrot, peeled and cut into matchsticks
- 2 cups bean sprouts
- 2 spring onions, trimmed, finely sliced
- 1 bunch coriander, leaves picked
- 1 bunch vietnamese mint, leaves picked
- 4 kaffir lime leaves, finely shredded
- 1/2 cup roasted peanuts, coarsely chopped
- To serve, fried shallots
- 1/2 cup McKenzie's Shaved Coconut (Dried)
- 1/4 cup lime juice
- 1/4 cup shaved palm sugar
- 2 tbs fish sauce
- 2 tbs rice vinegar
- 1 tbs light soy sauce
- 1 red birdseye chilli, seeded, finely chopped
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