Creamy Coconut Chicken and Rice Salad
- PREP TIME: 10 mins
- COOK TIME: 10 mins
- SERVES: 4
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Ingredients
- 3 skinless chicken breast fillets
- Spray oil
- 1 cup frozen Birds Eye Corn Kernels, cooked following packet directions
- 2 spring onions finely chopped
- 1/3 cup chopped red capsicum
- 1/3 cup fresh coriander leaves
- Dressing:
- ½ cup coconut milk
- ½ teaspoon finely grated lime rind
- Juice of 1 lime
- 1 teaspoon brown sugar
- 1 small red chilli, finely chopped
Instructions
- Slice chicken fillets into three thin pieces diagonally and season with salt and pepper. Spray a frying pan with spray oil and heat. Pan-fry chicken pieces until golden and cooked through. When cooked allow to cool slightly and tear into shreds.
- Arrange chicken onto four serving plates and top with combined Birds Eye Corn Kernels, spring onions, capsicum and coriander leaves.
- Mix dressing ingredients together and drizzle over salad and serve immediately.
Hint:
Cooked fresh prawns can be substituted for the chicken for a special summer dinner party.
