You’ll love the ethnic twist in this classic salad! The amazing coconut – chili – coriander dressing rocks! Serve it as a starter or main dish!
Serves: 4 Preparation time: 10′ Cook in: 25′ Ready in: 35′
100 gr baby spinach leaves
300 gr green beans, poached
4 chicken breasts, boneless
2 cups chicken stock
2 red chilies, seeded, finely chopped
1 tbsp sesame oil
2 tsp lime zest
1 tbsp sugar
For the dressing
1 red chili, seeded, finely chopped
½ cup coconut milk
1/4 fresh coriander, finely chopped
3 tbsp lime juice
1 tbsp fish sauce
Lay chicken breasts on chopping board. Slice horizontally, as if you were going to cut them in half. Cut it 80 per cent of the way through, then open them up like a book. Flatten them out with the heel of your hand.
Heat sesame oil in a large non-stick frying pan in medium to high heat. Fry chilies, lime zest and sugar for 1 minute. Add chicken fillets and cook both sides until nicely browned. Pour in chicken stock and simmer for 15-20 minutes. Then cut chicken in large pieces.
Prepare the dressing: Whisk all ingredients in a bowl until combined.
Divide green beans, spinach and chicken in four plates, drizzle with the dressing and serve.
Photo: George Drakopoulos – Food styling: Tina Webb