Coconut Chicken, Lime and Avocado Salad

 

Simple Poached coconut chicken, cabbage and kale salad with lime dressing- the flavours are gentle but really pop! You can use left over BBQ chicken if preferred.  10995789_10205119223933274_4445702675481236150_n-2

Ingredients: 

  • 2 chicken breasts
  • 1 can Ayams coconut cream
  • dash of water

Bring coconut cream and water to a gentle simmer. Gently poach Chicken in the liquid until cooked, then allow to cool in the coconut.

Salad:

  • 2 cups Shredded Cabbage
  • 2 cups Chopped curly kale
  • handful coriander leaves
  • Handful mint leaves
  • Avocado
  • toasted coconut or cashews, optional
  • Pickled shallots, optional

Toss everything together. Shred the chicken and add to the salad. Dress with lime dressing. (save coconut cream and any left over chicken for thai coconut soup in your recipe file).

Lime Dressing:

  • Juice 2 limes
  • 1 green chilli, seeds removed
  • 1 garlic clove
  • 1-2 tsp palm sugar, maple syrup or rice malt, to taste
  • 2 tbsp avocado, macadamia or olive oil
  • handful coriander leaves
  • dash water or coconut cream if needed to get it going

Blend together in blender

Optional Pickles:

  • 2 asian shallots, finely sliced
  • 1/2 cup apple cider or coconut vinegar
  • pinch salt
  • 2 tsp palm sugar

Gently bring ingredients to a simmer. Pour over shallots and leave in the fridge for at least 1 hour, longer if you have time.

 

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