Chicken Salad with Coconut Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 19, 2017.

Popping your salad in the fridge while you get on with cooking will ensure it’s nice and crisp.

Ingredients

Prepare courgette and lemon juice. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
Pat chicken dry and place all chicken ingredients (except fish sauce) in a medium bowl and toss to combine. Set aside.
Place snow peas in a medium, heat-proof bowl. Pour over boiling water and leave for about 3 minutes until bright green and tender. Drain and return to bowl. Thinly slice bok choy and radish. Add to bowl and set aside.
Heat a drizzle of oil in a large fry pan on mediumhigh heat. Cook chicken for about 6 minutes until cooked through. Turn to ensure even cooking. Add fish sauce and season with pepper.
Add Thai dressing to salad and toss to combine. Cut lemon into wedges.
To serve, spoon ¾ cup of coconut rice into bowls and top with chicken and salad. Sprinkle over coriander and peanuts. Serve a lemon wedge on the side. Drizzle over soy sauce and sweet chilli sauce (if using).