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Easy Thai Coconut Shredded Chicken And Avocado Salad With Lime And Chilli Sauce

by Naomi (follow)
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Thai Coconut and Avocado Chicken Salad
Full of flavour this Thai salad is delicious


Full of flavour and easy to make, this Thai salad is delicious and a crowd pleaser. It uses a combination of coconut cream, avocado, lime, chilli and fresh herbs to make a great lunch or dinner.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients

For the coconut chicken
4 chicken breasts
400ml coconut cream (or coconut milk for a lighter option)

For the salad
3/4 iceberg lettuce, roughly cut
12 cherry tomatoes, cut into quarters
10cm continental cucumber, cut into matchsticks
1 red or yellow capsicum, finely sliced
1 avocado, sliced
1/4 cup coriander, roughly cut
1/4 cup mint, roughly cut
1/4 basil, roughly cut
2/3 cup macadamias or peanuts (optional)

For the sauce
3 birdseye chilli, finely cut (or more if you like it extra spicy)
3 cloves garlic, finely sliced or minced (exclude if low FODMAP)
2 limes, zested and juiced
3 tbsp raw sugar or palm sugar
2 tbsp fish sauce

To serve
Jasmine rice, cooked per packet instructions

Method
Place the macadamias or peanuts in a saucepan and fry for 2-3 minutes until golden. Set aside in a bowl to cool.

For the coconut chicken
Place the chicken breasts and coconut cream in a saucepan and bring to the boil for 2 minutes. Turn the chicken over, reduce the heat to low and simmer with the lid on for 10 minutes. Remove the saucepan from the heat and stand the chicken for 5 minutes in the coconut cream.



Thai Coconut and Avocado Chicken Salad
Poaching the chicken makes the meat moist and tender


For the sauce
In the meantime, while the chicken is cooking, combine the lime zest, juice, garlic, chilli, sugar and fish sauce in a bowl. Stir to combine, until the sugar has dissolved. Set aside.

Take the chicken out of the coconut cream. Pour 1/2 cup of the coconut cream into the lime and chilli sauce and stir to combine. Taste and add extra chilli if required. Set aside.



Thai Coconut and Avocado Chicken Salad
The coconut cream will make the sauce less spicy so taste and add more chilli if desired


To assemble the salad

Hold the chicken breast with tongs and use a fork to gently pull at the chicken, shredding it roughly into 1cm wide strips.
Place the shredded chicken into the coconut, lime and chilli sauce and stir to combine. Set aside for 2 minutes.



Thai Coconut and Avocado Chicken Salad
Shredding the chicken helps to infuse the meat with the flavours


Arrange the lettuce, capsicum, cucumber and tomatoes on a serving plate.
Spread the chicken, coconut, lime and chilli sauce evenly over the salad ingredients.
Spread the avocado, coriander, mint, basil and macadamias or peanuts over the salad, in that order.
Serve with jasmine rice.



Thai Coconut and Avocado Chicken Salad yum
The coconut chicken is moist and delicious in this salad


Categories
#Thai chicken salad
#Thai
#Chicken
#Avocado
#Chilli
#Lime
#Easy
#Macadamia
#Peanuts
#Salad
#Gluten free
#Lactose free
#Healthy
#Low FODMAP
#Lunch
#Dinner
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