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.
Ingredients
- 400ml can coconut milk
- 6cm-piece fresh ginger, peeled
- 2 (about 700g) chicken breast fillets
- 1 bunch fresh coriander, leaves picked, stems reserved
- 500ml (2 cups) water
- 2 tablespoons fish sauce
- 1 large lime, rind finely grated, juiced
- 1 long fresh green chilli, deseeded, chopped
- 1 teaspoon 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 (optional)
Method
- Step 1Reserve 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.
- Step 2Meanwhile, 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.
- Step 3Place 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.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1807 kj
Energy
11g
Fat Total
7g
Saturated Fat
6g
Fibre
45g
Protein
30g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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