For a salad with wow factor, try this dish. Loaded with chicken, crunchy veg and Asian-style flavours, it's a flavour sensation.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Place chicken in a medium fry pan. Pour a can of coconut milk over the chicken and then spoon in lemongrass paste. Simmer for 10-12 mins, turning occasionally, or until chicken is cooked through. Set aside to cool.
Reserve 2 tablespoons of the cooking liquid. Place the wombok, carrot, bean sprouts, onion, coriander, mint and peanuts in a large bowl. Toss to combine. Shred the chicken. To make the nuoc cham, combine the fish sauce, lime juice, vinegar, sugar, chilli and 1 tbs water in a jar. Shake well to combine. Stir in reserved cooking liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.
Ingredients
2 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
2 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
Description
For a salad with wow factor, try this dish. Loaded with chicken, crunchy veg and Asian-style flavours, it's a flavour sensation.
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.
