Chicken and black rice salad with coconut dressing

Recipes / Salads

Sometimes, a simple Asian salad is all it takes for you to be satisfied at dinner time. Chicken and black rice topped with coconut dressing is tasty, healthy and gluten-free.

Recipe «Chicken and black rice salad with coconut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 400ml can coconut milk, 6cm-piece fresh ginger, peeled, 2 chicken breast fillets, 1 bunch fresh coriander, leaves picked, stems reserved, 500ml water , 2 tbsp fish sauce, 1 large lime, rind finely grated, juiced, 1 long fresh green chilli, deseeded, chopped , 1 tsp coconut sugar, 250g packet microwave black rice, cooked, cooled, 500g pineapple, peeled, cut into small triangles, 2 Lebanese cucumbers, peeled into ribbons, 1/2 red onion, thinly sliced, 1 cup fresh mint leaves, Fried shallots, to serve.

Ingredients:

  • 400ml can coconut milk 
  • 6cm-piece fresh ginger, peeled 
  • 2 chicken breast fillets 
  • 1 bunch fresh coriander, leaves picked, stems reserved 
  • 500ml water 
  • 2 tbsp fish sauce 
  • 1 large lime, rind finely grated, juiced 
  • 1 long fresh green chilli, deseeded, chopped 
  • 1 tsp coconut sugar 
  • 250g packet microwave black rice, cooked, cooled 
  • 500g pineapple, peeled, cut into small triangles 
  • 2 Lebanese cucumbers, peeled into ribbons 
  • 1/2 red onion, thinly sliced 
  • 1 cup fresh mint leaves 
  • Fried shallots, to serve 

Instructions

  1. Reserve 80ml (1/3 cup) coconut milk. Thinly slice half the ginger. Finely grate remaining ginger and reserve. Place coconut milk, chicken, coriander stems, water, 1 tablespoon fish sauce and sliced ginger in a saucepan over medium heat. Bring to a simmer. Reduce heat to low. Gently poach the chicken for 15 minutes or until cooked through. Set aside, covered, for 5 minutes. Transfer chicken to a plate. Discard liquid. Cool slightly, then shred.
  2. Meanwhile, place lime rind, juice, chilli, sugar, reserved grated ginger, 1⁄2 cup coriander leaves, reserved coconut milk and remaining fish sauce in a jug. Use a stick blender to blend until smooth.
  3. Place rice, pineapple, cucumber, onion, mint and remaining coriander leaves in a large bowl. Add chicken. Gently toss. Drizzle with dressing. Serve topped with shallots, if using.