Chicken Salad with Thai peanut dressing
Summer salads can become a bit boring but this is a really easy salad to put together and takes its influence from a classic Caesar and a spicy Indonesian gado gado. The marriage of the two works a treat. Use the rest of the tin of coconut milk in a quick curry.
Ingredients
- 4 medium eggs, at room temperature
- 220g green beans, tops trimmed
- 1 romaine lettuce, leaves torn
- 440g roast chicken fillets, skin removed
- 1 tbsp plain roasted peanuts, crushed or roughly chopped (optional)
- 2 birdseye chilli, finely sliced (optional)
For the dressing
- 4 tbsp coconut milk
- 2 tbsp smooth peanut butter
- 2½ tsp fish sauce gluten free if required
- ½ lime, juiced
- 1 garlic clove, crushed or grated
- ½ tsp caster sugar
Instructions
- 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.
- Cook the green beans in a pan of boiling water for 3 mins, until just tender, then refresh under cold running water.
- 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.
- 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.