Back in Stock: Christopher Kimball for Kuhn Rikon Spice Grinder + Storage Jars!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


Citrus, herbs, and chiles embolden a chicken salad from Sydney

Southeast Asian Chicken Salad with Cashews and Coconut

25 minutes

At Chin Chin restaurant in Sydney, Australia, we were particularly taken by a complexly textured and highly aromatic chicken salad made with lemon grass, coconut and fistfuls of fresh Southeast Asian herbs. This is our easy-to-make spin on the dish, and if you use store-bought rotisserie chicken, it can be on the table in minutes. If you prefer to cook your own chicken, in a medium saucepan combine 1 pound boneless, skinless chicken breasts with 1 quart low-sodium chicken broth and 1 teaspoon kosher salt. Bring to a simmer over medium-high, then cover, reduce to low and cook, adjusting the heat as needed to maintain a bare simmer, until the thickest part of the breasts reach 160°F, 15 to 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then remove and shred the meat. If you'd rather skip the fish sauce, an equal amount of low-sodium soy sauce is a reasonable substitute. The salad can be served as a side dish, or as a main with steamed jasmine rice on the side.

  • cup unsweetened wide-flake coconut

  • 2

    Fresno or jalapeño chilies, stemmed, seeded and thinly sliced

  1. 01
    In a small skillet over medium, toast the coconut, stirring frequently, until light golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial