- 3:00 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Fall in love with this Asian-inspired chicken salad recipe infused with coriander, mint and kaffir.
Ingredients
- 2 large (about 500g) 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 (110g) 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 (80g) unsalted roasted peanuts, coarsely chopped
- Bought fried shallots, to serve (see notes)
Dressing
- 1/4 cup (60ml) lime juice
- 1/4 cup (45g) shaved palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons coconut or rice vinegar (see notes)
- 1 tablespoon light soy sauce
- 1 red birdseye chilli, seeded, finely chopped
Method
- Step 1Place 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.
- Step 2To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl.
- Step 3Drain 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.
- Low carb
- Lower gi
Nutrition
2071 kj
Energy
28g
Fat Total
17g
Saturated Fat
7g
Fibre
39g
Protein
74mg
Cholesterol
1456.02mg
Sodium
16g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Fried shallots are available from Asian grocery stores. Coconut vinegar is made from the sweet sap of the coconut tree, and is available from Asian grocery stores. Tip: Wash and cut cabbage just before using to avoid loss of vitamin C content.
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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