Thai Coconut Chicken Salad
This Thai Coconut Chicken Salad is a must-try! Juicy, tender chicken is infused with creamy coconut and zesty lime, then tossed with crisp veggies, fresh herbs, and a punchy Thai-inspired dressing. It’s light yet satisfying, making it perfect for a healthy lunch or dinner.
Ingredients
- 120 g baby spinach
- 1 cucumber sliced
- 2 spring onions, sliced
- 4 tbsp coriander leaves
- 4 tbsp mint leaves
- 4 tbsp basil leaves
- 2 tbsp crispy shallots
- 400 ml coconut milk
- 1 lime, juiced
- 3/4 tsp salt
- 1/2 tsp fish sauce
- 340 g boneless, skinless chicken breasts
Instructions
- In a saucepan, combine the coconut milk, juice from half a lime, salt and fish sauce. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Add the chicken breast, cover, and let it simmer gently for 25 minutes, or until the chicken easily pulls apart with two forks. Remove the chicken from the coconut broth and set aside to cool. Let the cooking liquid cool to room temperature.
- Once the chicken is cool enough to handle, shred the chicken. Add all the salad ingredients into a medium sized bowl and toss to combine.
- Now add the shredded chicken and spoon some of the cooled coconut broth over the salad. Gently toss to combine, then taste the salad and adjust the salt and lime juice to taste.
- Divide the salad evenly between two plates and garnish with crispy shallots.
Nutrition
Calories: 335kcalCarbohydrates: 42gProtein: 13gFat: 13g
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