Coconut Rice and Chicken Salad
The perfect dish for a casual summer family dinner or lunch. The light, fresh flavours of chicken, coconut, zesty lime and coriander is a match made in heaven.
Ingredients
4 free-range chicken thighs, butterflied (we love Waitoa)- 1 tbsp Chantal Organics Coconut oil
- Dressing
- 1 400ml can Chantal Organics Coconut Milk
- 1-2 green chilli, thinly sliced
- 2 tbsp fish sauce (we love Golden Sun)
- 1 lime, zested and juiced
- For serving
- 2 cups jasmine rice (we love Sun Rice)
- A handful fresh coriander (we love Superb Herb)
- 2 small snack cucumbers, ribboned
- ⅓ cup peanuts, toasted and roughly chopped
- Extra lime to serve
- We love to serve this light salad with the Giesen Riesling.
instructions
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Step 1.
Mix the coconut milk, chilli, lime zest, lime juice and fish sauce,in a small bowl to make the coconut dressing.
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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.
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Step 3.
Cook rice as per packet instructions.
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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.
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Chantal Organics Products used
