Chicken salad with fresh coconut shavings

Francois Oberholster
Prep Time: 30 minutes, plus marinating overnight
Servings: 6
Cooking Time: 30 minutes
  • 700g - chicken thigh fillets, cut into 3cm cubes
  • 90g - mixed baby salad leaves and herbs such as coriander, basil and chopped spring onions
  • 2 - small cabbages, thinly sliced
  • 1 - carrot, julienned or grated
  • 4 - baby marrows, julienned or grated
  • 12 - snap peas, halved
  • 125ml - grated fresh coconut
  • - lemon wedges
  • 1 - onion, chopped
  • 1 - green pepper, seeded and chopped
  • 3 - cloves garlic
  • 1 - chilli, seeded
  • 1 - knob ginger, peeled
  • 30ml - lemon juice
  • 30ml - oyster sauce
  • 30ml - fish sauce
  • 100ml - soy sauce
Serve with lemon wedges and a creamy dressing.

1 Marinate the chicken Blend all the marinade ingredients with a stick blender and pour over the chicken in a glass bowl. Cover and refrigerate overnight.

2 Drain the marinated chicken and pat dry (it’s not necessary to remove all the marinade). Shallow-fry the chicken in olive oil – or, even better, cook it in a kettle braai for a smoky flavour. Rest for 10 minutes.

3 Assemble the salad Combine all the salad ingredients together, top with the cooked chicken and serve.

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April 2023

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