Chicken and Melon Salad (with Coconut Sambol)
User Reviews
5
4 reviews
Excellent
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Course
Main Course, Salad, Condiments, Lunch, Others
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Cuisine
gluten-free
Chicken and Melon Salad (with Coconut Sambol)
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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 I used a mix of garden salads and butter lettuce, of your choice for 4
- 1 red bell pepper sliced
- ½ rock melon sliced (watermelon or honeydew will also work)
- 2 chicken breast or leftover chicken (about 12 -14 oz/ 350-400 g, poached and shredded
- coconut sambol more, if you prefer, about ½ cup
- tamarind dressing
Coconut sambol
- ½ cup desiccated unsweetened coconut (or fresh coconut if available)
- ¼ cup onion finely chopped
- 1 tbsp lemongrass or minced lemongrass paste, finely chopped
- 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 ginger grated
- 1 tbsp brown sugar
- ½ tsp cumin
- 1 tbsp red chili flakes
- 2 tbsp onion red, finely chopped
- 3 tbsp parsley packed, chopped
- ¼ cup neutral cooking oil vegetable oil or peanut oil, generic cooking oil
- water to thin out the dressing
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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