Crunchy Coconut Chicken Salad
*Low-Carb, Gluten-Free, Dairy-Free
Serves 4
 
Ingredients:
    	
  • ½ small Wombok, shredded
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  • ½ yellow and ½ red capsicum julienned
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  • 100g snow peas, julienned
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  • handful chopped Vietnamese mint
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  • handful chopped coriander
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  • 3 spring onions thinly sliced
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  • 2 heaped tablespoons flaked dried coconut
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  • 2 cooked chicken breasts, shredded (optional)
 
Dressing
    	
  • 3 tbsp. macadamia oil
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  • 1 tsp. sesame oil
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  • 1 ½  tbsp. tamari (wheat-free soy)
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  • 3 tbsp.  lime juice
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  • 1 tbsp. maple syrup
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  • 1 tbsp. grated ginger
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  • 1-2 bird’s eye chillis
 
Method:
    	
  • Combine all of the dressing ingredients in a jar and shake well.
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  • Place your coconut flakes on an oven tray lined with baking paper and pop into the oven for 5 minutes to brown (alternately you can toast them in a hot non-stick frypan – keep an eye on it as they will toast very quickly!).  Set aside.
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  • Prepare all of your salad vegetables and combine well in a large bowl.    Add your shredded chicken (if desired) and, just prior to serving add ¾ of toasted coconut and the dressing.
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  • Garnish with some fresh herbs and reserved cobnut flakes and serve immediately.
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  • Enjoy!!

Crunchy Coconut Chicken Salad