Coconut and lemongrass chicken salad

Coconut and lemongrass chicken salad


Top this sensational coconut and lemongrass chicken salad with fried shallots for extra crunch!

The ingredient of Coconut and lemongrass chicken salad

  1. 2 medium Coles Australian RSPCA Approved Chicken Breast Fillets
  2. 400ml can light coconut milk
  3. 1 tbsp lemongrass paste
  4. 1/2 wombok, finely shredded
  5. 1 carrot, peeled, cut into long matchsticks
  6. 2 cups bean sprouts, ends trimmed
  7. 1 red onion, very thinly sliced
  8. 1 cup coriander leaves
  9. 1 cup mint leaves
  10. 1/2 cup (70g) peanuts, toasted, coarsely chopped
  11. 2 tbsp fish sauce
  12. 2 tbsp lime juice
  13. 2 tbsp rice wine vinegar
  14. 2 tbsp brown sugar
  15. 1 red chilli, seeded, finely chopped
  16. 1 tbsp water
  17. 2 tbsp poaching liquid (see method)

The instruction how to make Coconut and lemongrass chicken salad

  1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
  2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
  3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.

Nutritions of Coconut and lemongrass chicken salad

calories: 453.622 calories
calories: 26 grams fat
calories: 15 grams saturated fat
calories: 15 grams carbohydrates
calories: 12 grams sugar
calories: 37 grams protein
calories: 877 milligrams sodium
calories: NutritionInformation

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