Fall in love with this Asian-inspired chicken salad recipe infused with coriander, mint and kaffir.
- Place the chicken, coconut milk and lemon grass in a large frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for 2 hours to chill.
- To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl.
- Drain coconut milk mixture from chicken. Finely shred chicken. Combine the wombok, carrot, bean sprouts, green onion, coriander, mints and lime leaves in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set