25 July 2011

Coconut Chilli Chicken Salad

Album '4' Beyonce 2011

It's hot outside, and  I don't really want a sandwich but a fresh and spicy salad.

The inspiration for this recipe came from my friend Jared who is the chef at Kaffeine. He uses mango and makes a dressing from coriander, fish sauce and lime juice.

You have to go for a coffee, cake and brunch!

Dessicated coconut 100g
Dried chilli flakes 70g

One lime
Two mini fillets of chicken breast
Black Pepper
Maldon sea salt
Fresh spinach

Dry fry the dessicated coconut and chilli on a low heat until it turns golden brown and smells fragrant.

Turn off and leave to one side

Chop the chicken fillets and season with lots of black pepper and a pinch of salt.

Fry in a bit of olive oil.

Meanwhile lay the spinach on your plate, add as many pomegranate seeds as you like.

Once chicken is done put on top of pomegranate.

Using a teaspoon, spread the coconut and chilli mix on the chicken.

Squeeze the lime juice all over the salad and add some coriander before you serve.