Food & Wine
Coconut chicken salad with mint and lime
With chicken poached in coconut milk, green beans, cucumber, herbs and peanuts, this fresh salad works great as a light lunch or a side with dinner.
Ingredients:
- 400ml coconut milk
- 3 tbsp fish sauce
- ½ tsp salt
- 4 x 200g chicken breasts
- 250g green beans, topped, not tailed
- 2 small Lebanese cucumbers
- 2 tsp sugar
- ½ tsp salt
- 2 tbsp lime or lemon juice
- Handful coriander sprigs
- Handful Asian basil leaves
- Handful mint leaves
- ½ green chilli, julienned
- 2 tbsp salted peanuts, chopped
- lime or lemon wedges, for serving
- salt to taste
Method:
- Combine coconut milk with one tablespoon of fish sauce and salt in a pan.
- Add the chicken breasts and 400 millilitres of cold water, or enough to just cover, and bring to the boil. Simmer gently for 10 minutes, turning the chicken once or twice, then turn off the heat, cover and leave to steep for 30 minutes until cooked through.
- Cook the green beans in simmering salted water for 4 minutes then drain. Shave the cucumbers lengthwise with a vegetable peeler.
- To make the dressing, whisk four tablespoons of the chicken breasts' coconut broth with the remaining fish sauce, sugar, salt and lime juice.
- To serve, drain the chicken and slice.
- Toss the green beans, cucumber and herbs in half the dressing and arrange on four plates.
- Add the chicken, spoon over remaining dressing, scatter with peanuts and chilli and serve with lime or lemon wedges.
Written by Jill Dupleix. First appeared on Stuff.co.nz.
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