Lime & coconut skewers with wombok salad

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

Recipe «Lime & coconut skewers with wombok salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.