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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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
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.