Creamy Coconut Chicken Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 1 carrot (roughly chopped)
- 1 Leek (roughly chopped)
- 2 stalks Celery (roughly chopped)
- 1 bay leaf
- 2 corn-fed Chicken breasts (skin on)
- 1 Tbsp butter
- 1 Tbsp sugar
- 1 red chili pepper (deseeded and chopped)
- 2 tsps fresh ginger (finely chopped)
- 1 cup unsweetened Coconut milk
- 1 cup Corn salad (lamb's lettuce)
- 1 cup Basil
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
Preparation steps
1.
Put the carrot, leek and celery stalk in a wide pan with the bay leaf.
2.
Lay the chicken breasts on top of the vegetables, add enough water just to cover the meat and bring to a gentle boil. Simmer for approx. 15 minutes and remove from the heat.
3.
Melt the butter and sugar in a clean pan over high heat and allow to caramelise slightly. As soon as the sugar starts to caramelise add the chilli and ginger. Pour the coconut milk over the top and reduce slightly. Season with salt and pepper.
4.
Rinse the corn salad, shake dry and place on a platter. Dress with the olive oil and balsamic vinegar.
5.
Coarsely chop the basil leaves and add them to the coconut milk sauce.
6.
Remove the chicken breasts from the cooking water, slice onto serving plates and drizzle with the sauce.
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