Thai Chicken Salad

S E R V E S:  4       |       P R E P:  20 min       |       C O O K:  15min       |       R E A D Y:  35 min
INGREDIENTS
  • 1 tsp sea salt

  • 2 pinches dried chilli flakes

  • 3 cloves garlic, peeled

  • 2 free-range skinless chicken breasts, cut in half lengthways

  • 400ml can good-quality coconut cream

  • 25g palm sugar, crushed with a mortar and pestle - brown sugar is fine also.

  • juice of 4 limes (or juice of 1½ lemons)

  • 2 tsp fish sauce

  • 100g baby spinach leaves or salad greens

  • 1 cup mint leaves, washed and roughly torn

  • 1 cup coriander leaves, washed

  • 1 cup basil leaves

  • 1 fresh red chilli, seeds removed and finely sliced (optional)

  • ¼ red onion, finely sliced

  • 4 spring onions, finely sliced

  • 3 tbsp deep-fried shallots - (optional)

  • ½ cup roast peanuts, lightly crushed

  • chive and/or calendula flower petals (optional)

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METHOD
  1. Grind sea salt, chilli flakes and garlic together in a mortar and pestle until a smooth paste. Place paste, chicken and coconut cream into a small pot and simmer until chicken is just cooked. Remove from heat and allow the chicken to cool completely in coconut liquor. Once cool, remove chicken, reserving the coconut liquor and shred chicken into fine strips using your fingers. Refrigerate chicken until ready to assemble the salad.
     

  2. To make the coconut dressing, add palm sugar to the coconut liquor and over a medium heat, warm until the sugar has dissolved. Remove from heat and allow to cool slightly before adding the lime juice and fish sauce, stirring to combine. Adjust seasoning with a little more fish sauce, if desired, and refrigerate until cold.
     

  3. Assemble salad by placing shredded chicken, salad greens, herbs, chilli if using, and onions into a large mixing bowl. Add 3–4 tbsp coconut dressing and lightly toss together. Divide between 4 plates, drizzle with the remaining dressing to taste. Finish with deep-fried shallots and roasted peanuts.

     

Tip: Do not overdress the salad when you mix it together or the ingredients will clump together. If you are short of time, chop the chicken finely with a sharp knife.

Also, if you don't have a herb garden and you want to keep the costs down just use more spinach/salad greens and don't buy as many herbs. Just choose your favourites!

AVERAGE COST PER SERVE: $8.63