I’m a bit obsessed with sambal oelek at the moment. The spicy yet still slightly sweet sauce seems to go with a multitude of dishes, with this simple fresh chicken salad being one of them. The combination of chilli, shrimp paste, fish sauce, garlic, ginger, sugar, lime juice amongst others gives this dish the punchy kick it needs to make it a recipe you’ll want to add to weekly repertoire.
Poached Chicken Sambal and Coconut Salad
- 1 cup cooked brown rice
- ½ yellow capsicum, diced
- 2 sprigs shallot, chopped
- ¾ cup coconut flakes
- Juice of 1 lemon
- 1 carrot, grated
- ½ cup mint, chopped
- ½ cup parsley, chopped
- 400g chicken breast
- 500ml chicken stock
- 2-3 tbs sambal oelek (adjust to your preference)
- Pour chicken stock into a medium sized saucepan over a high heat. Bring to the boil. Place chicken into saucepan and reduce hit to a simmer and cook for 15-20 minutes. Remove chicken from poaching liquid and allow to cool.
- Use your hands to shred the chicken. Place shredded chicken into a bowl and stir through the sambal oelek. Add the remaining ingredients and mix together. Season with salt and pepper. Serve.