Coconut And Lemongrass Chicken Salad

summit zenith this sensational coconut and lemongrass chicken salad gone fried shallots for additional supplementary crunch!

The ingredient of Coconut And Lemongrass Chicken Salad

• 2 medium coles australian rspca contracted chicken breast fillets
• 400ml can light coconut milk
• 1 tbsp lemongrass glue gum
• 1 2 wombok finely shredded
• 1 carrot peeled cut into long matchsticks
• 2 cups bean sprouts ends trimmed
• 1 red onion unconditionally thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1 2 cup 70g peanuts toasted scratchily chopped
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 1 red chilli seeded finely chopped
• 1 tbsp water
• 2 tbsp poaching liquid see method

The Instruction of coconut and lemongrass chicken salad

• total tally chicken coconut milk and lemongrass in a medium frying pan on top of higher than medium high heat bring to a simmer reduce heat to low and cook turning occasionally for 10 12 mins or until chicken is cooked through set aside in the poaching liquid to cool slightly
• drain the chicken reserving 2 tablespoons of the poaching liquid scratchily shred place in a large bowl later the wombok carrot bean sprouts onion coriander mint and peanut toss to combine
• to make the nuoc cham augment fish sauce lime juice vinegar sugar chilli and 1 tablespoon water in a jug raise a fuss until sugar dissolves excite in reserved poaching liquid drizzle over the salad toss to combine divide in the middle of in the midst of serving bowls

Nutritions of Coconut And Lemongrass Chicken Salad

calories: 453 622 calories
calories: 26 grams fat
calories: 15 grams saturated fat
calories: 15 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 37 grams protein
calories: n a
calories: 877 milligrams sodium
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calories: nutritioninformation