Kit Chan's Tangy Chicken Salad Recipe

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Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: Four skinned, boneless chicken breast 2 garlic cloves, crushed and roughly chopped 2 T soy sauce 2T vegetable oil 1/2 cup coconut cream 2T palm sugar 2 T fish sauce Juice of 1 lime 4 ounces water chestnuts, sliced 4 kaffir lime leaves, finely sliced 1 lemon grass stalk, finely sliced 1 t chopped gahngal 1 large chili, seeded and finely chopped 2 spring onions 10-12 mint leaves, torn 1 head of lettuce Sprigs of coriander and 2 red chilies, seeded and sliced to garnish

Directions:	Directions: Trim the chicken of excess fat, put in large dish. Rub with garlic, soy sauce and 1 T of oil. Marinate for 1-2 hours. Pan fry the chicken for 3-4 minutes on both sides until cooked. Remove and set aside to cool. In a small saucepan, heat the coconut cream, fish sauce, lime juice and palm sugar. Stir dissolved, then remove from heat. Cut chicken and mix all ingredients together.

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Kit Chan's Tangy Chicken Salad Recipe

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Directions: