Chicken and Melon Salad (with Coconut Sambol)

Name: Chicken and Melon Salad (with Coconut Sambol)
Yield: 1 serving
Ingredients: Salad leaves of your choice for 4; 1 sliced red bell pepper; ½ a small rock melon; 2 chicken breasts poached and shredded; about ½ cup of coconut sambol; Tamarind dressing; ½ cup desiccated; ¼ cup finely chopped onions; 1 tbsp finely chopped lemongrass; 1 tsp cayenne pepper; ¼ tsp sugar; salt to taste; 2-4 tsp lemon juice; 2 tbsp tamarind paste; 1 tsp soy sauce; 2 tsp grated ginger; 1 tbsp brown sugar; ½ tsp cumin; 1 tbsp red chilli flakes; 2 tbsp finely chopped red onion; 3 tbsp packed chopped parsley; ¼ cup oil; water to thin out the dressing

User Reviews

5.0

6 reviews

Excellent

Course
Main Course, Salad, Condiments, Lunch, Others
Cuisine
gluten-free

Chicken and Melon Salad (with Coconut Sambol)

Ursula Nguyen

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This Chicken and Melon Salad is a hearty salad that is full of color and flavor! From the perfectly cooked, moist, warm chicken to the refreshingly cool and sweet rock melon, and the heat and spicy kick of the herby dressing and the texture and flavor of the salty and spicy coconut sambol topping!

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Ingredients

Salad leaves of your choice for 4 I used a mix of garden salads and butter lettuce
1 sliced red bell pepper
½ a small rock melon sliced (watermelon or honeydew will also work)
2 chicken breasts poached and shredded or leftover chicken (about 12 -14 oz/ 350-400 g)
about ½ cup of coconut sambol more, if you prefer
Tamarind dressing

Coconut sambol

½ cup desiccated unsweetened coconut (or fresh coconut if available)
¼ cup finely chopped onions
1 tbsp finely chopped lemongrass or minced lemongrass paste
1 tsp cayenne pepper
¼ tsp sugar
salt to taste
2-4 tsp lemon juice

Tamarind dressing

2 tbsp tamarind paste
1 tsp soy sauce
2 tsp grated ginger
1 tbsp brown sugar
½ tsp cumin
1 tbsp red chilli flakes
2 tbsp finely chopped red onion
3 tbsp packed chopped parsley
¼ cup oil vegetable oil or peanut oil
water to thin out the dressing

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Instructions

Coconut sambol

In a bowl, combine chopped onions, lemongrass, cayenne pepper, sugar and 2 tsp of lemon juice and mix well.
Add the desiccated coconut and using your hands mix well until all the spices are absorbed by the coconut and it turns orange.
Add a pinch or two of salt to taste, mixing well.
Taste and add more lemon juice if you prefer.
Heat a small nonstick pan on medium heat, and add the coconut sambol.
Toast the coconut sambol over medium heat until it becomes dry and slightly toasted. Remember to move the coconut around the pan frequently to avoid burning.
Set aside to cool.

Tamarind dressing

In a heat proof bowl, place the grated ginger, brown sugar, cumin, red chilli flakes, chopped parsley and onion.
In a non stick saucepan or pan, heat the oil until it is really hot and simmering.
Carefully pour the hot oil over the ingredients in the bowl. Mix well to combine.
Add the soy sauce and tamarind and mix well. Add water to thin it out if required. Set aside to cool.

Assembly

In a large bowl, place the salad leaves, red bell pepper, chicken and drizzle the cooled dressing on top. Toss to combine.
Layer the rock melon in the salad. Sprinkle the coconut sambol over everything, just before serving.