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Thai Chicken Salad with a Coconut and Peanut Dressing

This salad is a great way to use leftover turkey or chicken, and a nice change from filled rolls. It is super fresh from the fresh herbs, cucumber and crisp green apple!

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Breakdown

Start by cooking the noodles and steaming the green beans.
Fry the chicken then set it aside while you prepare the rest of the salad.
Make the dressing.
Assemble the salad.

Tips

Use a large frying pan when cooking the chicken to give enough space for the chicken to crisp up. Cramming the pan won’t allow moisture to escape creating steam.
Adding the chicken, peanuts and coconut last prevents the good stuff from dropping to the bottom. The other option would be to layer the elements, ensuring every bite has a bit of everything!
If the curry paste you’re using is really spicy then you might want to reduce the amount of fresh chilli in the dressing and garnish.

Meal prep guide - if you followed the meal prep guide you would have already steamed the green beans and made the dressing.

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This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTS Ingredients

Thai spiced chicken or turkey

2 Tbsp coconut oil
1 Tbsp green curry paste
2 cups leftover roasted chicken or turkey (shredded)
1 Tbsp fish sauce
1 Tbsp tamari

Dressing

⅓ cup coconut cream
½ cup coriander
1 Tbsp fish sauce
1 Tbsp grated ginger
1 lemon (juice)
½ green chilli
2 Tbsp peanuts (roasted)

Salad

1 small green apple (finely sliced matchsticks)
½ cucumber (deseeded and sliced)
250g green beans (ends removed and halved)
100g vermicelli noodles
¼ cup long thread coconut (toasted)
¼ cup peanuts (roasted)
½ cup coriander (roughly torn)
½ green chilli, sliced (optional)

Start by cooking the noodles, soak them in a bowl of boiling water for 10 minutes. Drain and rinse under cold water.
Remove the ends from the green beans and steam for 3-4 minutes until they are cooked through, but still have a crunch to them. As soon as they have cooked, transfer them into a bowl of iced water for a couple of minutes before draining and setting aside.
Add the coconut oil and curry paste to a large frying pan over medium heat, cook the curry paste for 1-2 minutes. Add the shredded chicken or turkey, stir to coat in the fragrant coconut oil and then cook undisturbed for 2-3 minutes to get nice and crispy. Add the tamari and fish sauce; stir to evenly distribute then cook for a further 3 minutes. Set aside while you prepare the rest of the salad.
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To make the dressing add all of the ingredients to a blender. Blend until the dressing is beautifully creamy and green.
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To assemble the salad add the apple, cucumber, green beans, and noodles to a large bowl. Pour over half of the dressing and toss well. Top with the chicken, peanuts and coconut threads. Pour over the remaining salad dressing and garnish with the coriander and fresh chilli.

VARIATIONS

Vegetables

Add finely sliced red or green cabbage or swap out the noodles for cabbage.
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Add some finely sliced capsicum instead of the apple.

Protein

If you don’t have leftover roasted chicken or turkey you can use the same recipe to marinate some chicken breast or tenderloins cut into bite sized pieces. Pan-fry in a little coconut oil until golden brown and cooked through.
Swap out the chicken for tofu and fry in the same sauce.
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Other

Swap peanuts for cashews.
Swap out the coriander for Thai basil or Vietnamese mint.

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