Coconut Chicken Salad

Coconut Chicken Salad

We’ve been so busy with various events and weddings, but we still had some time to play around in the kitchen! Here’s a super delicious, flavorful chicken salad recipe that I think you’ll love :)

2 chicken breasts
1 can condensed light coconut milk
aromats (sliced ginger, red onion, lemongrass, lime leaf, garlic etc.)
¼ Wombok cabbage,
¼ bunch of mint, torn
¼ bunch coriander, torn
½ red onion, finely sliced
1 cup bean sprouts
½ red chilli, julienned
¼ cucumber, finely sliced (seeds removed)
¼ cup chopped peanuts, to garnish

1 lime, juice
2 tsp fish sauce
10g palm sugar
2 tsp soy sauce

Place coconut milk and aromats into a saucepan. Bring to the boil then add chicken breast, make sure you have enough liquid to cover the chicken, allow liquid to return to a slow simmer. Simmer for about 8-10 minutes, or till chicken is cooked through.

Remove chicken from liquid and set aside to cool.

Once cooled enough to handle, use your fingers to finely shred the chicken breast and place into a bowl with the other salad ingredients. Toss to combine.

To make the dressing, combine ingredients in an airtight container and shake. Check seasoning and adjust if necessary. Drizzle over salad just before serving.

Garnish salad with some chopped peanuts for a bit of extra crunch!

Enjoy! And don’t forget, if you make it, tag us at #welovefoodbyhospest – we’d love to see your creations!


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