Coconut Chicken Salad

Fresh, crunchy and minimal dishes, this coconut chicken salad hits the spot. Soaking the chicken after it's finished cooking ensures that the coconut flavour absorbs. Adjust the spice of the dressing to your preference. Store leftovers in an airtight container in the fridge and keep the peanuts separate until ready to eat again.

Time: 45 minutes

Serves: 4

Ingredients:

• 500g chicken breast
• 1 x 400ml can of coconut milk
• 5cm lemongrass stalk, white part chopped
• 200g rice noodles
• 1 carrot, halved and sliced
• 1 ½ cup iceberg lettuce, finely chopped
• ½ cup vietnamese mint leaves, shredded
• ½ cup fresh mint leaves, shredded
• ½ cup peanuts, roasted and finely chopped

Dressing

• ¼ cup lime juice
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tsp chili flakes

Instructions:

1. Place the chicken breast, coconut milk and lemongrass in a pot and simmer for 15-20 minutes until chicken is cooked through
2. Remove from the heat and let sit for at least 10 minutes
3. In a large bowl, cover the rice noodles with warm water and soak for 15 minutes until they have softened, then drain and return to the large bowl
4. Using clean kitchen scissors, cut the noodles into shorter lengths
5. Add the carrot, lettuce, and mint to the noodles and combine with tongs
6. Mix the dressing ingredients together in a small bowl and whisk to combine
7. Pour the dressing over the noodles and vegetables and then divide across four bowls.
8. Using two forks, shred with chicken in the pot and divide the chicken up across the four bowls.
9. Top with chopped peanuts and serve.

Note:

This is a great recipe to introduce you to the interesting flavour of vietnamese mint. But if that is hard to find, swap it out for some fresh coriander that is finely chopped.