Coconut, lime and lemongrass chicken salad

Coconut, lime and lemongrass chicken salad

By
From
Citrus
Serves
4
Photographer
Mowie Kay

In keeping with many Thai dishes, the citrus notes in this salad are sweet and fragrant, with most of the bite coming from the ginger and chilli.

Ingredients

Quantity Ingredient

For the chicken

Quantity Ingredient
1 tablespoon coconut oil
6 boneless chicken thighs or 4 breasts, skin on
4 garlic cloves, finely sliced
2 thin slices fresh root ginger, peeled and chopped
3 lemongrass stalks, outer leaves discarded, finely chopped
1 x 400ml coconut milk
2 limes, Finely grated zest and juice
2 kaffir lime leaves, shredded, (optional)
1 tablespoon fish sauce
sea salt
crushed white peppercorns
handfuls mint, coriander and basil, to serve

For the salad

Quantity Ingredient
2 tablespoons vegetable oil
2 shallots, finely sliced
1 large carrot, peeled and julienned
1 large courgette, julienned
100g cauliflower florets, finely sliced
a small bunch radishes, finely sliced
a bunch spring onions, finely sliced on the diagonal

For the dressing

Quantity Ingredient
a small piece fresh root ginger, peeled and grated
1 red chilli, finely chopped
1 lime, Finely grated zest and juice
1 tablespoon fish sauce

Method

  1. First prepare the chicken. Heat the coconut oil in a large, shallow pan and add the chicken, skin side down. Fry on a medium to high heat until the skin is crisp and brown, then turn over. Add the garlic, ginger and lemongrass, then pour the coconut milk around the chicken. Add the lime zest and juice, the lime leaves, if using, and the peppercorns, and season with the fish sauce and some salt. Reduce the heat and leave to simmer, uncovered so the sauce reduces, until the chicken is cooked through, around 15 minutes. Remove the chicken. Strain the sauce and reserve.
  2. To assemble the salad, heat the vegetable oil in a small pan and fry the shallots quite briskly until they are translucent and well browned. Remove to drain on some kitchen paper and set aside. Arrange the raw vegetables over a large plate or platter. Slice or shred the chicken, skin included, and add to the vegetables.
  3. Whisk all the dressing ingredients together with 4 tablespoons of the reserved cooking sauce, and pour over the salad. Sprinkle with the herbs and the fried shallots.
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