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Salad onion and chicken salad with coconut-ginger dressing
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150ml chicken stock or water
200ml reduced fat coconut milk
2 skinless chicken breasts
10 slim salad onions
1½ tbsp palm sugar or light brown muscovado sugar
1 green chilli, deseeded and shredded
1 tbsp finely chopped fresh root ginger
2 tbsp fish sauce or light soy sauce
1 lime, juice
250g carrot, shredded or grated
2 tbsp shredded Thai basil leaves
2 tbsp shredded mint leaves
1. Put the chicken stock or water and 100ml coconut milk in a lidded saucepan large enough to hold the chicken breasts snugly. Bring to the boil, then reduce the heat to a gentle simmer. Add the chicken breasts, cover and leave to cook for 12 minutes, turning halfway, until the chicken is cooked through. Leave the covered pan off the heat for 4 minutes, then drain and set aside. (Reserve the stock to use in another recipe.)
2. Meanwhile, trim the salad onions, then slice in half lengthwise and slice each half into fine shreds. Put in a bowl and cover with iced water and a pinch of salt. Set aside for 10 minutes, then drain well.
3. Warm the remaining 100ml coconut milk in a pan with the sugar, stirring to dissolve. Remove from the heat and stir in the chilli, ginger, fish or soy sauce and lime juice; season. Use 2 forks to roughly shred the chicken. Toss with the drained salad onion, shredded carrot, herbs and dressing before serving.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.
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