Description
This Chicken Salad has the perfect balance between flavours and textures. Tender coconut-infused chicken with vibrant herbs and crunchy vegetables provides freshness, while the sweet-tangy Kecap Manis dressing ties it all together.
Ingredients
Units
Scale
Chicken
- 800ml Coconut milk
- 4 Makrut lime leaves, bruised and torn (see note 2)
- 4 Skinless chicken breast fillet
Noodles
- 300g Dried rice stick noodles
Dressing
- 1/3 cup Fish sauce
- 2 tbs Kecap manis
- 2 tbs Honey
- 1 tsp Sesame oil
- 2 Limes, zest and juiced
Salad
- 2 Carrots, peeled and julienned (matchstick strips)
- 2 Lebanese cucumber, thinly sliced on the diagonal
- 4 Spring onions, thinly sliced
- 200g Snow peas, trimmed to remove string
- 1/2 cup Mint leaves, washed and roughly chopped
- 1/2 cup Coriander leaves, washed and roughly chopped
- 1 Red chilli, seeded and thinly sliced
Instructions
Prep:
-
Get everything in its place as per ingredient list. Follow all the steps involved in organising and preparing ingredients before cooking, such as chopping, measuring, and assembling.
Chicken
- In a large saucepan, combine coconut milk and torn makrut lime leaves (see note 2). Add chicken breasts and bring to a gentle simmer. Cover with a cartouche (see note 1) and cook for about 12-15 minutes until chicken is just cooked through. Remove from heat and let it rest for 10 minutes. Then, shred or slice the chicken into bite-sized pieces.
Noodles
- While the chicken is cooking, prepare the rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
Dressing
- In a small bowl, whisk together the fish sauce, kechap manis, honey, sesame oil and lime juice to make the dressing.
Assemble the salad
- In a large mixing bowl, combine cooked noodles, shredded chicken, julienned carrots, sliced cucumber, spring onions, snow peas, torn mint leaves, chopped cilantro, and sliced chili.
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Pour the dressing over the salad ingredients and gently toss until everything is well coated.
- Divide salad between bowls and serve immediately.
Notes
- A cartouche is a round piece of parchment paper or greaseproof paper that’s placed directly on top of food while cooking. It helps regulate temperature, prevent evaporation, and ensure even cooking. To make one, cut a piece of parchment paper slightly larger than your pot or pan’s diameter. Lay it over the food being cooked, ensuring it covers the surface snugly. Continue cooking as directed. Remove the cartouche before serving.
- Makrut lime is also known as kaffir lime.
- Prep Time: 10
- Cook Time: 25
