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30 • minutes
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4 • serves
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Not too hard!

Coconut Rice and Chicken Salad

5/5 (1)

Ingredients

  • tick4 free-range chicken thighs, butterflied (we love Waitoa)
  • tick1 tbsp Chantal Organics Coconut oil
  • Dressing
  • tick1 400ml can Chantal Organics Coconut Milk
  • tick1-2 green chilli, thinly sliced
  • tick2 tbsp fish sauce (we love Golden Sun)
  • tick1 lime, zested and juiced
  • For serving
  • tick2 cups jasmine rice (we love Sun Rice)
  • tickA handful fresh coriander (we love Superb Herb)
  • tick2 small snack cucumbers, ribboned
  • tick⅓ cup peanuts, toasted and roughly chopped
  • tickExtra lime to serve
  • tickWe love to serve this light salad with the Giesen Riesling.

instructions

  • Step 1.

    Mix the coconut milk, chilli, lime zest, lime juice and fish sauce,in a small bowl to make the coconut dressing.

  • Step 2.

    In a nonstick fry pan, heat the liquid coconut oil over medium high heat. Place the butterflied chicken, cook for 3-4 minutes until the bottom turn brown, season with salt and pepper. Turn over and continue to cook for 5-6 minutes or until the chicken is cooked through. Cool slightly and slice into strips.

  • Step 3.

    Cook rice as per packet instructions.

  • Step 4.

    Place the rice, chicken, coriander, cucumber, peanuts and the dressing in a large bowl and toss to combine. Serve warm or chilled with extra lime.

Chantal Organics Products used

plow-left
Coconut Milk
plow-left
Coconut Oil Deodorised/Neutral

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