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  • Coconut, Lime & Lemongrass Chicken Salad

    Ideal for relaxed spring lunches or as a delicious packed lunch, this fresh salad recipe from Citrus: Recipes that celebrate the sour and the sweet is in keeping with many Thai dishes. The citrus notes are sweet and fragrant, with most of the bite coming from the ginger and chilli...

    Coconut, Lime & Lemongrass Chicken Salad

    Serves 4

    I N G R E D I E N T S

    For the chicken:
    1 tbsp coconut oil
    6 boneless chicken thighs or 4 breasts, skin o
    4 garlic cloves, nely sliced
    2 thin slices of fresh root ginger, peeled and chopped
    3 lemongrass stalks, outer leaves discarded, nely chopped
    1 x 400ml tin/13⁄4 cups coconut milk
    Finely grated zest and juice of 2 limes
    2 ka r lime leaves, shredded (optional)
    1 tbsp sh sauce
    Sea salt and crushed white peppercorns
    Handfuls of mint, coriander (cilantro) and basil, to serve

    For the salad:
    2 tbsp vegetable oil
    2 shallots, finely sliced
    1 large carrot, peeled and julienned
    1 large courgette, julienned
    100g/11⁄3 cups cauliflower florets, finely sliced
    A small bunch of radishes, finely sliced
    A bunch of spring onions (scallions), finely sliced on the diagonal

    For the dressing:
    A small piece of fresh root ginger, peeled and grated
    1 red chilli, finely chopped
Finely grated zest and juice of 1 lime 1 tbsp fish sauce

    M E T H O D 

    First prepare the chicken. Heat the coconut oil in a large, shallow pan and add the chicken, skin side down. Fry on a medium to high heat until the skin is crisp and brown, then turn over. Add the garlic, ginger and lemongrass, then pour the coconut milk around the chicken.

    Add the lime zest and juice, the lime leaves, if using, and the peppercorns, and season with the fish sauce and some salt. Reduce the heat and leave to simmer, uncovered so the sauce reduces, until the chicken is cooked through, around 15 minutes. Remove the chicken. Strain the sauce and reserve.

    To assemble the salad, heat the vegetable oil in a small pan and fry the shallots quite briskly until they are translucent and well browned. Remove to drain on some kitchen paper and set aside. Arrange the raw vegetables over a large plate or platter. Slice or shred the chicken, skin included, and add to the vegetables.

    Whisk all the dressing ingredients together with 4 tablespoons of the reserved cooking sauce, and pour over the salad. Sprinkle with the herbs and the fried shallots. 

    Recipe from 'Citrus' by Catherine Phipps (Quadrille, £20). Photography by Mowie Kay.