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 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
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.
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.
