Lime & coconut skewers with wombok salad

Cooking Salads Lime & coconut skewers with wombok salad

Try this gluten-free version of coconut and lime chicken skewers.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine the coconut and lime rind on a plate. Season. Thread the chicken onto 12 bamboo skewers. Roll the chicken in the coconut mixture, pressing to coat.
  2. Heat the oil in a large frying pan over medium-low heat. Cook chicken skewers, in 2 batches, turning occasionally, for 6 mins or until golden brown and cooked through.
  3. Combine the wombok, carrots, bean shoots and coriander in a large bowl. Combine the lime juice, fish sauce and sugar in a small jug. Pour the dressing over the salad and toss to combine. Divide the salad among plates and top with the skewers. Sprinkle with peanuts.

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1/2 cup shredded coconut
1 tsp finely grated lime rind
12 Coles RSPCA Approved Chicken Tenderloins
2 tbsp vegetable oil
1/2 wombok, finely shredded
2 carrots, cut into matchsticks
1/2 x 250g pkt bean shoots, trimmed
1/2 cup coriander leaves
1 tbsp lime juice
1 tbsp gluten-free fish sauce
1 tbsp brown sugar
1/2 cup toasted salted peanuts, chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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