Indulge in the unique flavors of Thailand with this mouth-watering Coconut Chicken Salad! Tender boneless chicken breasts are simmered in a creamy mixture of coconut milk, lime juice, fish sauce, and kefir lime leaves, creating a delectable and fragrant base for this refreshing salad. Paired with fresh baby spinach, crisp cucumbers, and fragrant herbs such as cilantro, mint, and basil, this salad boasts a myriad of textures and flavors that will tantalize your taste buds. Finish it off with a sprinkle of crispy shallots for that added crunch, and you’ve got a dish that is not only delicious, but also healthy and wholesome! With no complicated ingredients or laborious steps, this Coconut Chicken Salad is the perfect meal for anyone looking for a quick and satisfying lunch or dinner for two.
Recipe
Serves 2
14 oz. can coconut milk
1 lime, juiced & divided
¾ tsp. salt
½ tsp. fish sauce
3 kefir lime leaves
12 oz. boneless, skinless chicken breasts
For the spinach salad:
4.2 oz. baby spinach
1 cucumber, sliced
2 green onions, sliced
4 tbsp. cilantro leaves
4 tbsp. mint leaves, torn
4 tbsp. basil leaves, torn
2 tbsp. crispy shallots
How to Prepare
In a saucepan, combine the coconut milk, juice from half a lime, salt, fish sauce and kefir lime leaves. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Add the chicken breast, cover, and let it simmer gently for 25 minutes, or until the chicken easily pulls apart with two forks.
Remove the chicken from the coconut broth and set aside to cool.
Let the cooking liquid cool to room temperature.
Once the chicken is cool enough to handle, shred the chicken.
Add all the salad ingredients into a medium sized bowl and toss to combine.
Now add the shredded chicken and spoon some of the cooled coconut broth over the salad. Gently toss to combine, then taste the salad and adjust the salt and lime juice to taste.
Divide the salad evenly between two plates and garnish with crispy shallots.
