Thai Crusted Chicken With Lime Coconut Dressed Salad

Thai Crusted Chicken With Lime Coconut Dressed Salad

Posted 2017-06-20 by Naomi follow
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.
[Image1 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

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)

  • 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.
  • [Image2 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.
  • [Image3 Set the crumb to prevent it falling off when cooking]
  • Combine the lime and coconut dressing ingredients and refrigerate until ready to serve.
  • [Image4 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 [Link Thai curry puffs], or [Link healthy spring rolls] for entree while the crust is setting, followed by the [Link Pineapple And Coconut PiƱa Colada Sorbet] for dessert.

  • For more of my recipes visit [Link Naomi's recipes]


    228733 - 2023-07-17 10:44:31


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