Thai Coconut Chicken Salad

February 27, 2019 at 1:09 PM

Often we crave carbs like noodles and pasta, but many of us get bloated off these foods due to the high gluten content. A substitute I love using in meals is rice noodles. You still get that comfort feeling of having "noodles" minus the potential bloating effect. This is a warming noodle dish that's full of flavour and low in cost by using in season ingredients.

Recipe Serves 2

Ingredients

  • 200g Vermicelli rice noodles 

  • 800g Pulled chicken (e.g. from a whole cooked chicken)

  • 800ml Tin coconut cream

  • Tbsp shredded coconut

  • Tbsp peanuts

  • 4 Bunches of bok choy

  • ½ Bag spinach

  • Large carrots

  • Tbsp cumin

  • stick lemon grass (outer leaves removed, chopped finely)

  • garlic cloves (Shell removed, chopped finely)

  • Large red chillies (chopped finely)

  • Tbsp fish sauce

  • Juice of 2 limes

  • Sweetener of your choice: 2tbs honey/molasses/coconut sugar 

Method

  1. Heat a jug of boiling water. Place rice noodles in a large bowl and cover with boiling water and set aside for 10mins.

  2. Chop carrots, bok coy, lemongrass, garlic cloves, and red chillies and set aside.

  3. Add the coconut cream, fish sauce, lime and sweetener of your choice into bowl - set aside.

  4. Heat 1 tbs coconut oil in a non-stick pan, and add the chopped garlic, red chilli, lemon grass, and cumin. Saute for 2-3 mins until fragrant.

  5. Add the coconut cream mixture, carrots, bok choy, and cook for 10mins on medium heat. Once bok choy and carrots are nearly cooked through, add in the spinach and pulled chicken.

  6. Cooked for and extra 5mins, then transfer to large serving bowl.

  7. Drain rice noodles, and add rice noodles, peanuts, and shredded coconut to the serving dish. Garnish with a few extra peanuts and mint!

Enjoy!

Kimberley is a qualified nutritionist holding a Bachelor of Science in Human Nutrition and Exercise Sports Science from Massey University. She has developed a passion for whole food nutrition and uses a combination of evidence-based nutritional science and her own clinical and personal experience to offer solutions and guidance for a wide range of health goals.

To find out more about a nutrition assessment with Kimberley click here or to book click here.