Thai coconut chicken salad

Thai coconut chicken salad

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
2 skinless chicken breast fillets
250ml tinned coconut milk
1 lemongrass stem, thinly sliced
2 small red chillies, halved and seeded
1 iceberg lettuce, torn into bite-sized pieces
1 cucumber, peeled, halved lengthwise and sliced
handful bean sprouts
6 shallots, sliced
1 handful coriander sprigs
160g roasted peanuts
3 tablespoons Asian dressing

Method

  1. Place the chicken in a small saucepan and cover with the coconut milk. Add the lemongrass and chillies and bring to the boil. Lower the heat and poach gently, covered, for 5 minutes. Turn the chicken breasts over and poach for a further 5 minutes. Check that the chicken is cooked through then leave to cool completely in the coconut milk. Drain the chicken breasts well and slice them thinly.
  2. In a large mixing bowl, combine the lettuce, cucumber, bean sprouts, shallots, coriander, peanuts and sliced chicken. Add enough dressing to coat and toss gently. Arrange on a large platter and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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