This Coconut Chicken Skewers with Asian Salad recipe is a refreshing salad and it is quick and easy to make. It is a great way to include some nutritious Chinese vegetables into your diet. Variety is key to a nutritionally balanced diet, especially when it is so easy to fall into the trap of cycling through the same recipes each week.
Coconut Chicken Skewers with Asian Salad
Cook Time28 mins
- 350 gm chicken breast
- 1/4 cup shredded coconut
- 4-6 bamboo skewers
- 1/4 wombok cabbage thinly sliced
- 1 carrot cut into matchsticks
- 1/2 red capsicum thinly sliced
- 1/4 cup cashew nuts
- 1 lime cut into wedges
- 2 Tbs coconut oil
- handful fresh coriander
Cut the chicken into strips and thread the chicken onto the skewers.
Put the coconut in a shallow bowl and press chicken onto the coconut to coat it.
Heat the coconut oil in a frying pan and when it is quite hot place the chicken into the pan
Cook the chicken for 3 minutes on each side, or until the chicken is cooked through. Try to only turn the chicken once to prevent the coconut from falling off.
In the last few minutes of cooking add the cashew nuts to gently roast them.
Toss together the cabbage, carrot and capsicum and give it a squeeze of lime juice. Top the salad with the roasted cashew nuts.
Serve the chicken skewers on a bed of salad and a lime wedge on the side and sprinkle with fresh coriander