Lemongrass Chicken Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 cup lemongrass, minced ( to light green part only)
• 1/2 cup fresh squeezed lime juice
• 1/3 cup thai roasted chili paste
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 teaspoons crushed dried red chilies
• 1 1/2 cups water
• 1 cup minced chicken
• 2 teaspoons oil
• 3/4 lb raw large shrimp, peeled and deveined
• 1 cup shredded coconut
• 2 cups shredded cabbage
• 20 green beans, sliced and blanced (or use frozen ones)
• 1 cup roasted peanuts, chopped
• 1 cup chopped fresh cilantro
• 1 cup thinly sliced red onion
• 1 cup mint leaf
• 1/4 cup kaffir lime leaf, minced

Recipe

• 1 combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
• 2 bring the water to the boil in a pot.
• 3 add chicken and cook until chicken is cooked.
• 4 drain and rinse chicken under cold water and drain again.
• 5 heat a grill pan and spray with oil.
• 6 cook shrimp until just cooked, about 2 minutes per side.
• 7 set shrimp aside.
• 8 spread coconut in a small pan and toast under a broiler until lightly browned, stir often as it burns easily.
• 9 in a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
• 10 add chicken and dressing and toss together well.
• 11 transfer to the serving platter and top with shrimp.