Coconut Chicken Salad-Yam Gop Tian Recipe

Cooking Directions

• STEP 1.Poach the chicken breasts until cooked through. Let them cool and shred the meat.
• STEP 2.In a bowl, whisk together coconut milk, lime juice, fish sauce, sugar, and chili.
• STEP 3.In a large mixing bowl, combine the shredded chicken, sliced shallots, and chopped herbs.
• STEP 4.Pour the dressing over the chicken mixture and toss until well coated.
• STEP 5.Garnish the salad with toasted coconut flakes and serve chilled.

Cooking Tips

• You can add other vegetables like cucumber or cherry tomatoes for extra freshness.
• For a vegetarian version, substitute the chicken with tofu or cooked chickpeas.
• Adjust the amount of chili according to your spice preference.

Storage and Serving

• This salad is best served chilled.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Gently toss the salad before serving to redistribute the dressing.