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Chicken Salad with Thai Basil and Coconut Dressing

Chicken thighs poached in coconut milk, griddled, and tossed with fresh vegetables, herbs, and a zesty coconut lime dressing.

HealthyChickenGluten FreeSaladThaiCoconut Milk
Estimated Nutrition
Calories
746.3
kcal / serving
2985.2 kcal total
Carbs
29.7g
per serving
118.8 g total
Fat
57.5g
per serving
230.1 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Palm Sugar
CondimentsSauces
50
ml
Fish Sauce
Fruits
1
piece
Coconut
Fresh flesh thinly sliced
Liquids
800
ml
Coconut Milk
Two 400ml cans
1
tsp
Water
Cold
Meat
8
piece
Chicken Thighs
Boneless and skinless
NutsSeeds
8
piece
Lime Leaves
Very finely sliced
1
bunch
Coriander
Leaves only
1
bunch
Mint
Leaves only
1
bunch
Thai Basil
Leaves only
50
g
Peanuts
Roasted, salted, and lightly crushed
OilsFats
1
tsp
Vegetable Oil
For brushing leaves
Other
1
handful
Ice Cubes
4
piece
Banana Leaf
15cm squares
Vegetables
4
piece
Thai Shallots
Peeled and thinly sliced
1
piece
Red Pepper
Seeds removed and finely sliced
3
piece
Red Chillies
Finely sliced
1
piece
Cucumber
Seeds removed and julienned

Method

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