Chicken Salad With Coconut And Mint
We’ve adapted this recipe from Good Food. It’s very similar in taste to a Vietnamese chicken salad and has that great freshness to it Asian foods, especially salads tend to have. You can easily adapted this recipe to feed a crowd, or keep it just for two. It’s gluten, dairy and egg free.
- 200mL coconut cream
- 200mL water
- 2 teaspoons of fish sauce
- 400 grams of chicken thigh fillets
- 1 Lebanese cucumber sliced
- 2 teaspoons of palm sugar grated
- Juice of ½ lemon
- ½ bunch coriander finely chopped
- ½ bunch Asian mint finely chopped
- 1 small red chilli finely diced
- 1 tablespoon of peanuts
- ½ onion finely sliced
Combine coconut cream, water and 1 teaspoon of the fish sauce in a saucepan, put on to the heat and add the chicken thigh fillets and cook until almost cooked then turn heat off and let rest until the rest of the salad is prepared. Combine Lebanese cucumber, coriander, mint, chilli, peanuts and onion and toss. Mix together two tablespoons of the coconut cream mixture that the chicken was cooked in with the palm sugar and lemon juice, this is the dressing for the salad, stir until combined, slice up the chicken into 5mm slices and add to salad, pour over the coconut cream dressing and serve.