Coconut and lemongrass chicken salad

For a salad with wow factor, try this dish. Loaded with chicken, crunchy veg and Asian-style flavours, it's a flavour sensation.

4

15m

Note: + cooling time

15m

Ingredients

  • 2 medium Coles RSPCA Approved Australian Chicken Breast Fillets
  • 400ml can light coconut milk
  • 1 tbs 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

Nuoc cham

  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 2 tbs rice wine vinegar
  • 2 tbs brown sugar
  • 1 red chilli, seeded, finely chopped

Method

STEP 1

Combine the 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.

STEP 2

Drain the chicken, reserving 2 tbs 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.

STEP 3

To make the nuoc cham, combine the fish sauce, lime juice, vinegar, sugar, chilli and 1 tbs water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.