Chicken Salad with Coconut and Peanut Dressing
By OcadoLife
Published on 12 June 2022
Ready in just 15 minutes, this Chicken Salad with Coconut and Peanut Dressing takes inspiration from two brilliant salads: classic chicken caesar and spicy gado gado from Indonesia – a crisp, punchy bowl that’s always served with a peanut sauce. Here, chicken and boiled eggs are teamed with romaine lettuce, smothered with a nutty sweet-sour dressing and scattered with some chopped chilli.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 4 medium eggs, at room temperature
- 220 g of green beans, tops trimmed
- 1 romaine lettuce, leaves torn
- 440 g of roast chicken fillets, skin removed
- 1 tbsp of plain roasted peanuts, crushed or roughly chopped (optional)
- 2 birdseye chilli, finely sliced (optional)
- 4 tbsp of coconut milk
- 2 tbsp of smooth peanut butter
- 2.5 tsp of fish sauce (gluten free if required)
- 0.5 lime, juiced
- 1 garlic clove, crushed or grated
- 0.5 tsp of caster sugar
Method
Step 1
Bring a large pan of water to the boil, then add the eggs to cook for 5½ mins for soft-boiled, or 8 mins for hard-boiled; drain. Cool under cold running water; peel.Step 2
Cook the green beans in a pan of boiling water for 3 mins, until just tender, then refresh under cold running water.Step 3
Meanwhile, for the dressing put the coconut milk, peanut butter, fish sauce, lime juice, garlic and caster sugar in a small bowl or jug and mix until combined; set aside.Step 4
Arrange the torn lettuce leaves on a large platter. Tear the chicken into large chunks and scatter over the lettuce. Halve the boiled eggs and arrange on the platter, along with the cooked beans. Drizzle with the dressing, then scatter over the crushed peanuts and sliced chilli, if using, and serve. Chill any leftovers; best eaten within 24 hrs.