Thai Chicken Salad with a Coconut, and Peanut Dressing
Ingredients:
Thai Spiced Chicken or Turkey
- 2 Tbsp coconut oil
- 1 Tbsp green curry paste
- 2 cups leftover roasted chicken or turkey, shredded
- 1 Tbsp fish sauce
- 1 Tbsp tamari
Dressing
- ⅓ cup coconut cream
- ½ cup coriander
- 1 Tbsp fish sauce
- 1 Tbsp grated ginger
- 1 lemon, juice
- ½ green chilli
- 2 Tbsp peanuts, roasted
Salad
- 1 small green apple, finely sliced matchsticks
- ½ cucumber, halved lengthways, deseeded and sliced
- 250g green beans, ends removed and halved
- 100g vermicelli noodles
- ¼ cup long thread coconut, toasted
- ¼ cup peanuts, roasted
- ½ cup coriander, roughly torn
- ½ green chilli, sliced (optional)
Method:
- Start by cooking the noodles, soak them in a bowl of boiling water for 10 minutes. Drain and rinse under cold water.
- Remove the ends from the green beans and steam for 3-4 minutes until they are cooked through, but still have a crunch to them. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining and setting aside.
- Add the coconut oil and curry paste to a large frying pan over medium heat, cook the curry paste for 1-2 minutes. Add the shredded chicken or turkey, stir to coat in the fragrant coconut oil and then cook undisturbed for 2-3 minutes to get nice and crispy. Add the tamari and fish sauce; stir to evenly distribute then cook for a further 3 minutes. Set aside while you prepare the rest of the salad.
- To make the dressing add all of the ingredients to a blender. Blend until the dressing is beautifully creamy and green.
- To assemble the salad add the apple, cucumber, green beans, and noodles to a large bowl. Pour over half of the dressing and toss well. Top with the chicken, peanuts and coconut threads. Pour over the remaining salad dressing and garnish with the coriander and fresh chilli.
