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Thai Crusted Chicken With Lime Coconut Dressed Salad

by Naomi (follow)
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This delicious, moorish Thai crust has coriander, mint, sesame seeds and desiccated coconut. The chicken is pan-fried briefly to make the crust golden, then finished in the oven to make it tender and moist.

The salad has a zesty lime and coconut dressing and is a tasty, fresh side. This meal is easier than you think to make and tastes amazing. Serve alone or as part of a Thai banquet.


Thai Crusted Chicken With Lime And Coconut Dressed Salad
The crumb is moorish and the salad fresh and tasty

Preparation Time: 10 minutes (plus 2 hours to set)
Cooking Time: 20 minutes
Serves: 4

Ingredients
For the chicken
1 clove garlic, crushed (exclude for low FODMAP)
2 tbsp oyster sauce
1 tsp raw sugar (or grated palm sugar)
1 egg, beaten
1/4 cup sesame seeds
1/4 cup desiccated coconut
1/4 cup coriander, finely cut
2 tbsp mint, finely cut
2 chicken breasts

For the salad
2 cups lettuce, cut
1 tomato, sliced
1 red capsicum, sliced
1 carrot, grated
1 cucumber, sliced
1 avocado, sliced
2 tbsp mint, finely cut
2 tbsp basil, finely cut
2 tbsp coriander, finely cut
2 tbsp desiccated coconut (optional)

Lime Coconut Dressing
1 birdseye chilli, finely cut
1 clove garlic, crushed (exclude for low FODMAP)
1 tbsp sugar
1 lime, zested and juiced
2 tbsp fish sauce
1/4 cup coconut cream

Jasmine rice, cooked (to serve)

Method
Put the garlic, oyster sauce and sugar in a bowl and stir until the sugar dissolves. Add the egg and whisk to combine.
Add the sesame seeds, desiccated coconut, coriander, mint, basil and stir until combined.


Thai Crusted Chicken With Lime And Coconut Dressed Salad
The crumb will look paste-like when combined

Cut each chicken breast in half diagonally to form 4 equal portions.
Spoon the crumb onto the chicken and flatten with the back of a spoon. Refrigerate for a minimum of 2 hours to set.


Thai Crusted Chicken With Lime And Coconut Dressed Salad
Set the crumb to prevent it falling off when cooking

Combine the lime and coconut dressing ingredients and refrigerate until ready to serve.


Thai Crusted Chicken With Lime And Coconut Dressed Salad
The flavours of the dressing will develop while in the fridge

When ready to cook, preheat the oven to 220 degrees. Line a baking dish with baking paper.
Turn a frypan on high heat. Place the chicken breast crust side down on the pan for 2 - 3 minutes until golden. Do not add oil.
Place the chicken breast crust side up on the baking dish and bake for 12 - 15 minutes until cooked through. Mine took 15 minutes as they were thick.
Put the salad ingredients and dressing in a bowl, toss to combine.
Serve the chicken with salad and rice. Enjoy!

Tips
If you like a spicier dressing add 1 - 2 additional chillies.
Substitute with lemon if required.
Turn this into a 3 course Thai meal with Thai curry puffs, or healthy spring rolls for entree while the crust is setting, followed by the Pineapple And Coconut Piņa Colada Sorbet for dessert.

For more of my recipes visit Naomi's recipes

Categories
#Crusted Thai Chicken
#Chicken
#Coriander
#Coconut
#Mint
#Easy
#Healthy
#Lunch
#Dinner
#Thai
#Banquet
#Gluten free
#Lactose free
#Low FODMAP
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