Jo Pratt's Coconut Chicken Noodle Salad
Over a year ago
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Ingredients
- 400ml coconut milk
- 2 large skinless chicken breasts
- 200g thin rice noodles
- 2 carrots, peeled
- 1/3 cucumber
- 1 bunch spirng onions
- 1-2 sticks of celery
- ½ ripe mango, peeled
- 1 small red pepper, deseeded
- 1 small handful coriander leaves, roughly chopped
- 1 small handful mint leaves, roughly chopped
- 50g chopped roasted peanuts
- 3tbsp lime juice
- 2tsp caster sugar
- 2tbsp fish sauce
- 1 long red chilli (about the size of your index finger), deseeded and finely sliced
Accompaniment
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Description
An unusual Asian-inspired salad that's as far away from dull lettuce and cucumber as you can get
Method
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1
Place the coconut milk in a saucepan and bring to the boil. Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
Remove from the heat and leave to cool for about 10 minutes. Take the chicken out of the pan and once it is cool enough to handle, cut it into thin strips or shreds.
Cook the noodles according to the packet instructions, and then run under the cold tap to cool and place in a mixing bowl with the chicken.
Finely slice the carrots, cucumber, spring onions, celery, mango and red pepper into matchstick size pieces, and add to the chicken and noodles, along with the herbs.
Mix together all the dressing ingredients until the sugar has dissolved and pour over the salad. Toss everything together and serve with the peanuts scattered over the top.
Chef's Tips
TOP TIP
The coconut milk left over from the chicken will keep the fridge for 2 days and is perfect to use in curries cooking in.
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