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

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

Posted 2017-03-05 by Naomi follow
[Image1 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


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

  • 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.

  • [Image2 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.

  • [Image3 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.

  • [Image4 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.

  • [Image5 The coconut chicken is moist and delicious in this salad]


    228292 - 2023-07-17 10:38:45


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