I promised myself this spring/summer that I would get a little more creative with my salads. So this is a really delicious and fresh salad that my kiddos love. My youngest finally seems to have come through the last remnants of any fussiness towards foods. As a result, this year I have been able to get all three of them to enjoy more spices and chilli than ever before. This has been music to my (and my hubby’s) tastebuds!
Servings | Prep Time |
4-5 people | 10 minutes |
Cook Time |
10 minutes |
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I promised myself this spring/summer that I would get a little more creative with my salads. So this is a really delicious and fresh salad that my kiddos love. My youngest finally seems to have come through the last remnants of any fussiness towards foods. As a result, this year I have been able to get all three of them to enjoy more spices and chilli than ever before. This has been music to my (and my hubby’s) tastebuds!
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Ingredients
- 1/4 cup coconut milk I use Honest To Goodness Organic
- 2 Tbsp fish sauce I use Red Boat Fish sauce as this is the only really clean fish sauce I have found on the market
- 2 Tbsp raw honey or coconut sugar use honey for GAPS, coconut sugar for Paleo
- 500 g chicken thighs or breast leave as full pieces
- 1 fresh chilli seeds removed, diced finely (optional)
- 1 Tbsp lime juice
- 4 kefir lime leaves centre vein removed , finely sliced (optional)
- 200 g mixed salad leaves
- 1 med red onion diced
- 2 spring onions finely sliced on the diagonal
- 1 tsp ginger or galangal finely chopped
- 1/3 cup mint finely chopped, leave a few for garnish
- 1/3 cup coriander finely chopped, leave a few for garnish
- 50 g roasted nuts cashews or macadamias are great
Servings: people
Instructions
- In a large saucepan, over a medium heat, stir together coconut milk, honey or coconut sugar until sweetener has dissolved, then bring to the boil.
- Add chicken, cover and simmer on low heat until cooked through. Remove saucepan for heat and put aside to cool.
- Once cool remove the chicken and set aside.
- To the liquid add the chilli, lime juice and keffir leaves. Stir to combine.
- Shred the chicken using a fork and toss in bowl with the salad leaves, onions, galangal or ginger and herbs.
- Divide between plates and garnish with nuts and herbs.
- Drizzle each plate with dressing.
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