Shredded Chicken and Ruby Grapefruit Salad with Coconut Dressing

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chicken grapefruit coconut salad 1

chicken grapefruit coconut salad 2

This Thai inspired tossed salad is light, refreshing, sweet, tangy and zesty all at the same time with the richness of coconut milk. I like to eat this in lettuce leaf cups for a great summer salad meal.

What you need
200g cooked shredded chicken
¼ small red onion, sliced finely
1 cucumber, seeded and sliced
6 kaffir lime leaves, finely sliced
1 handful coriander, chopped
1 handful mint, chopped
1 spring onion, chopped
1 ruby grapefruit, segmented

Dressing
1/2 teaspoon chilli flakes
3 tablespoons coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1 teaspoon finely diced lemongrass

What to do
Combine the dressing ingredients and set aside for 30 minutes to marinate. Then mix the salad ingredients, pour in the dressing and toss.

Couldn’t be simpler!

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