Spring is our favourite time of the year, and we are loving the longer days and beautiful sunshine. With this warmer weather, it’s the perfect time to try a new salad. This Coconut and Lemongrass Chicken Salad is a favourite of Sue’s. Packed with flavour, and simple to prepare, its sure to be a winner this Spring.
Ingredients
Salad:
2 medium Chicken Breast Fillets
400ml can light coconut milk
1 tablespoon lemongrass paste
1/2 wombok, finely shredded
1 carrot, peeled, cut into long matchsticks
2 cups bean sprouts, ends trimmed
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
1/2 cup (70g) peanuts, toasted, coarsely chopped
Nouc Cham:
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 red chilli, seeded, finely chopped
Method
- 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.
- 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.
- 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 and enjoy!
Source: taste.com.au
