Coconut chicken salad – Recipe of the week

Recipe from Fresco by Michele Cranston
Photography – Petrina Tinslay

 

 

 

 

 

Serves 4

2 tablspoons finely chopped lemongrass
3 tablespoons lime juice
1 teaspoon brown sugar
250 ml coconut milk
1 teaspoon sesame oil
2 chicken breast fillets
70 g fresh mint
1/4 fresh coconut, flesh shaved and toasted
100 g snow pea sprouts
2 small cucumbers, finely sliced
2 tablespoonssesame seeds, toasted
1 lime

Preheat the oven to 180 °C (350 °F).
To make the dressing combine the lemongrass, 2 tablespoons of the lime juice, the brown sugar and the coconut milk in a small saucepan over low heat. Simmer for 10 minutes, stirring to make sure that the sugar has dissolved completely. Remove from heat and allow to cool.

Put the sesame oil and the remaining tablespoon of lime juice in a small bowl. Add the chicken breasts and toss them in the oil and juice before transferring them to a baking dish. Drizzle the chicken with the remaining marinade, cover with foil and bake in the oven for 30 minutes.
Remove the chicken and allow it to cool completely. Shred the meat and add it to the bowl with the prepared dressing. Add the remaining salad ingredients and toss everything together along with the sesame seeds. Serve with a wedge of lime.