Coconut Thai Chicken Salad - by Jeff Stafford
This tangy salad can be enjoyed on its own or as part of a main meal. If you pick up a cooked chicken on your way home from work it really is light work.
Ingredients
- 900g rotisserie cooked chicken, preferably still warm
- 200ml tinned coconut milk
- 2 tablespoons sweet chilli dipping sauce
- 4 teaspoons Thai fish sauce
- freshly squeezed juice of 1 lime
For the salad
- 1 carrot, peeled and cut into sticks
- 50g radishes, thinly sliced
- 1 red pepper, cored, deseeded and thinly sliced
- 3 spring onions, thinly sliced
- 1 cos lettuce, torn into bite-sized pieces
- 2 tablespoons roasted peanuts or cashew nuts, roughly chopped
- a handful of fresh mint leaves
- 1 lime, quartered
Remove the meat from the chicken carcass, including the wings and the legs, Tear the flesh into bite-sized pieces.
Pour the coconut milk, sweet chilli sauce, fish sauce and lime juice into a bowl and mix well using a fork. Add the chicken meat to the bowl and toss it gently in the coconut dressing until well coated.
Put the carrot, radishes, spring onions, lettuce and red peppers into a bowl and toss to mix. Divide the mixture between serving plates. Arrange the coconut chicken pieces on top and sppon any remaining dressing over the top.
Sprinkle the salads with the chopped peanuts or cashew nuts, garnish with mint leaves and serve with a lime quarter for squeezing over.
