This is a delicious and healthy salad consisting of chicken poached in a delicious coconut milk bath in a lovely red cabbage slaw salad with a lime and chilli dressing. I usually make this the night before and normally is part of a dinner meal that evening and with some set aside for my husband's lunch at work. It's bright, fragrant and absolutely delicious.
Ingredients
- 400 ml coconut milk
- 1 tbs ginger fresh grated
- 1 clove garlic crushed
- 500 g de-boned chicken breast fillet skin off
- 1 tbs fish sauce
- 2 cups water
- 1/4 Spanish onion thinly sliced
- 3 cups red cabbage finely shredded
- 2 carrots julienned
- 1/4 cup fresh mint
- 1/4 cup Thai basil
- 1/4 cup fresh coriander
Dressing
- 2 lime
- 1 tsp ginger fresh grated
- 1 clove garlic crushed
- 1 fresh long red chilli finely chopped
- 1/4 cup water
- 2 tbs fish sauce
- 2 tbs coconut milk
Method
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Step 1Rinse chicken and and place in a small saucepan with 400mL coconut milk, water, fish sauce, ginger and garlic on medium high heat.
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Step 2Bring to the boil then reduce to simmer until chicken is cooked through (about 15-20 minutes).
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Step 3Remove from heat and allow to cool. Transfer chicken to a plate and shred. Set aside.
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Step 4Combine dressing ingredients in a small jar or similar and shake until well combined. Taste and adjust the dressing, adding more limes, water or chilli as required.
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Step 5Combine cabbage, carrots, mint, Thai basil and coriander leaves in a medium bowl.
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Step 6Place salad, shredded chicken and dressing in separate lunch containers. Combine all ingredients when ready to eat.
Recipe Notes
Pack in the lunch box with pita pockets or wholemeal wraps for a yummy option.
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