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http://www.lifestylefood.com.au/recipes/4282/new-potatoes-and-chicken-salad-with-coriander-and-coconut-dressing

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New Potatoes and Chicken Salad with Coriander and Coconut Dressing

This shows just what you can do with simple ingredients. The dressing is sensational, especially with warm new potatoes.

Ingredients

  • For the dressing

  • 2 tablespoons of hot water

  • 1 green chilli de-seeded

  • 4 cloves of garlic peeled

  • 1 2cm piece of ginger scraped

  • 80g creamed coconut

  • good handful of fresh coriander

  • 10 leaves of mint

  • finely grated rind of 1 lime

  • juice of 3 limes

  • pinch of sea salt

  • For the chicken salad

  • 1 chicken breast

  • 12 new potatoes cooked

  • 1 baby gem

  • handful of rocket

  • 8 plum tomatoes cut into half

  • 2 spring onions sliced

  • 1 carton of red mustard cress

  • olive oil

  • sea salt and freshly milled pepper

Method

  • 1.

    To make the dressing, place the water, chilli, garlic and ginger in a food processor, add the creamed coconut and blitz well before scraping down and repeating for about a further 30 seconds. Add the herbs and rind, blitz well again before adding the limejuice and scraping down and seasoning with sea salt and mix for a further half a minute. If the mix becomes too cold, warm it slightly for 10 seconds in a microwave before serving.

  • 2.

    Cut the chicken into 12 fine strips, season with sea salt and freshly milled pepper, heat a hot frying pan, add a dash of olive oil and fry until golden brown or and cooked. Meanwhile make the salad by cutting the potatoes lengthways, add the gem, rocket and tomato mix with a little olive oil and season. Divide the salad equally onto four plates; drain the chicken into kitchen paper and place 3 on top. Drizzle over the coriander dressing, scatter over spring onions and red mustard cress.

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