Chicken and Melon Salad with Coconut Sambol

Name: Chicken and Melon Salad with Coconut Sambol
Cuisine: Asian
Ingredients: Salad leaves of your choice for 4 (I used a mix of garden salads and butter lettuce); 1 sliced red bell pepper; ½ a small rock melon (sliced (watermelon or honeydew will also work)); 2 chicken breasts poached and shredded (or leftover chicken (about 12 -14 oz/ 350-400 g)); about ½ cup of coconut sambol (more, if you prefer); Tamarind dressing; ½ cup desiccated (unsweetened coconut (or fresh coconut if available)); ¼ cup finely chopped onions; 1 tbsp finely chopped lemongrass (or minced lemongrass paste); 1 tsp cayenne pepper; ¼ tsp sugar; salt to taste; 2-4 tsp lemon juice; 2 tbsp tamarind paste; 1 tsp soy sauce; 2 tsp grated ginger; 1 tbsp brown sugar; ½ tsp cumin; 1 tbsp red chilli flakes; 2 tbsp finely chopped red onion; 3 tbsp packed chopped parsley; ¼ cup oil (vegetable oil or peanut oil); water to thin out the dressing

Instructions

This Chicken and Melon Salad is a hearty salad that is full of color and flavor! From the perfectly cooked, moist, warm chicken to the refreshingly cool and sweet rock melon, and the heat and spicy kick of the herby dressing and the texture and flavor of the salty and spicy coconut sambol topping!

Updated at: Thu, 21 Nov 2024 15:07:12 GMT