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Spicy Chicken Salad
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Serves : 4
Preparation Time : 20 minutes
Cooking Time : 10 minutes
Ingredients :
110g grated, peeled coconut
60ml water
10 bird's eye chillies, coarsely pounded
2 tablespoons all-purpose roasted chilli paste
2 tablespoons fish sauce (nam pla)
1 tablespoon crushed palm sugar (jaggery) or brown sugar
3 tablespoons lemon or lime juice
250g chicken breast, boiled for 10 minutes or until tender, then finely shredded
6 stalks lemon grass, finely sliced
4 kaffir lime leaves, finely sliced
50g coriander leaves, finely sliced + extra for garnishing
10 lettuce leaves
2 tomatoes, wedged
3 red chillies, seeded, cut into strips
1 cucumber, carved into leaf shape
radish, carved into flower shape
Method :
Combine the coconut and water to extract 60ml coconut milk.
Blend the bird's eye chillies, all-purpose roasted chilli paste, fish sauce, palm sugar (jaggery) or brown sugar, lemon or lime juice and coconut milk into a salty-sour dressing.
Mix the chicken with lemon grass, kaffir lime leaves, coriander leaves (cilantro) and mint.
Add the dressing and mix well. Serve on a dish lined with lettuce leaves.
Garnish with tomatoes, red chilli stripes, mint, cucumber and radish.
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