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 liquid coconut oil we love Olivado
Dressing
- 1 400 ml can coconut milk we love Chantal Organics
- 1-2 green chilli thinly sliced
- 2 tbsp fish sauce we love Golden Sun
- 1 lime zested and juiced
- 2 cups Jasmine Rice we love SunRice
- A handful fresh coriander we love Superb Herb
- 2 small snack cucumbers ribboned
- ⅓ cup peanuts toasted and roughly chopped
To serve
Instructions
- Mix the coconut milk, chilli, lime zest, lime juice and fish sauce,in a small bowl to make the coconut dressing.
- 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.
- Cook rice as per packet instructions.
- 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.
Tried this recipe?Let us know how it was!
