Coconut chicken and wombok salad

Recipes / Meat

Fall in love with this Asian-inspired chicken salad recipe infused with coriander, mint and kaffir.

Recipe «Coconut chicken and wombok salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large chicken breast fillets, 400g can coconut milk, 1 stalk lemon grass, white part only, chopped, 1 baby wombok, finely shredded, 1 carrot, peeled, cut into matchsticks , 2 cups bean sprouts, ends trimmed, 2 green onions, trimmed, cut into matchsticks, 1 bunch coriander, leaves picked , 1 bunch Vietnamese mint, leaves picked, 1/2 cup round mint leaves, 4 kaffir lime leaves, very finely shredded, 1/2 cup unsalted roasted peanuts, coarsely chopped, Bought fried shallots, to serve, 1/4 cup lime juice, 1/4 cup shaved palm sugar, 2 tbsp fish sauce.

Ingredients:

  • 2 large chicken breast fillets 
  • 400g can coconut milk 
  • 1 stalk lemon grass, white part only, chopped 
  • 1 baby wombok, finely shredded 
  • 1 carrot, peeled, cut into matchsticks 
  • 2 cups bean sprouts, ends trimmed 
  • 2 green onions, trimmed, cut into matchsticks 
  • 1 bunch coriander, leaves picked 
  • 1 bunch Vietnamese mint, leaves picked 
  • 1/2 cup round mint leaves 
  • 4 kaffir lime leaves, very finely shredded 
  • 1/2 cup unsalted roasted peanuts, coarsely chopped 
  • Bought fried shallots, to serve 
  • 1/4 cup lime juice 
  • 1/4 cup shaved palm sugar 
  • 2 tbsp fish sauce 
  • 2 tbsp coconut or rice vinegar 
  • 1 tbsp light soy sauce 
  • 1 red birdseye chilli, seeded, finely chopped 

Instructions

  1. 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.
  2. To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl.
  3. 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.