Coconut_Chicken_Salad

Coconut Chicken Salad

  • Serves 4
  • Prep time: 10 mins | Cooking time: 15 mins

This salad is fresh, tasty and kind on the wallet!

Ingredients

  • ¼ cup Pams Desiccated Coconut

  • 1 can Pams Lite Coconut Cream

  • 2 pinches dried chilli flakes

  • 1 tablespoon fish sauce

  • 2 cloves garlic, finely chopped

  • 1 tablespoon lime or lemon juice

  • 1 teaspoon grated fresh ginger

  • 2 Pams Free Range Boneless Skinless Chicken Breasts

  • 1 Pams Iceberg Lettuce

  • 8 Pams Cherry Tomatoes, halved

  • Large handful of chopped Pams Cucumber

  • ¼ cup Pams Peanuts, chopped

  • ¼ cup basil and coriander leaves

Method

  1. Toast the coconut in a small frying pan over a gentle heat until just golden.

  2. Once coloured, transfer the coconut from the pan into a small bowl to prevent it from cooking further.

  3. Pour the coconut cream, chilli flakes, fish sauce, garlic, lime or lemon juice and ginger into a saucepan. Fill the coconut cream can with water and add to the pan as well.

  4. Gently poach the chicken in the coconut liquid for 10-15 minutes until cooked through. Allow to cool in the liquid.

  5. Chop the cooled chicken into bite sized pieces.

  6. Shred the lettuce and arrange in a salad bowl with the cherry tomatoes, cucumber and chicken. Drizzle over 1/3 cup of the cooled coconut cooking liquid. Gently toss to combine.

  7. Sprinkle the coconut, peanuts, basil and coriander leaves over the salad.