Tangy chicken salad made with TIANA Coconut Cream.
 

 

TANGY TIANA CHICKEN SALAD

  
 
Tangy TIANA chicken salad.

Ingredients:

120 ml TIANA Coconut Cream
4 skinless chicken breast portions
2 garlic cloves, crushed
30 ml soy sauce
30 ml vegetable oil
30 ml Thai fish sauce
Juice of one lime
2 tablespoon sugar
½ cup of water chestnuts, sliced
½ cup of cashew nuts, roasted and chopped
4 shallots, thinly sliced
4 kaffir lime leaves, thinly sliced
1 lemon grass stalk, thinly sliced
5 ml chopped fresh galangal
1 large fresh red chili, seeded and chopped
2 spring onions, sliced
10-12 mint leaves, torn
1 lettuce, separated into leaves, to serve
2 fresh red chilies seeded and sliced to garnish

  
 

 

Method:  

  1. Place the chicken in a large dish. Rub with garlic, soy sauce and 15 ml of the oil. Cover and leave to marinate for 2 hours.

  2. Heat the remaining oil in a wok and stir-fry chicken until cooked.

  3. In a pan heat coconut cream, fish sauce, lime juice and sugar. Stir until sugar has dissolved, set aside.

  4. Tear the cooked chicken into strips and put in a bowl. Add all other ingredients.

  5. Pour the coconut dressing over mixture and toss well. Serve the chicken on a bed of lettuce leaves and garnish with sliced red chilies.
  
   

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