Here's a refreshing chicken salad that's perfect for those looking for something a little out of the ordinary. It makes for a fantastic and satisfying lunch dish and is also perfect to share as a first course for dinner.
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In a blender, combine the coconut milk, chile oil, ginger, Kaffir lime leaves, turmeric, and salt and blend on high speed until smooth. Transfer the marinade to a Ziploc plastic bag and add the chicken. Seal and shake to combine. Place in the refrigerator for at least 1 hour (ideally overnight).
Drain the chicken from the marinade. Preheat the grill over high heat. Coat the grill lightly with vegetable oil using a brush. Grill until the chicken is cooked through and a meat thermometer inserted into the thickest part reads 165 degrees, about 4 minutes per side. Remove from the heat and let rest for about 10 minutes before slicing thinly. Set aside.
In a deep pot (the oil should only come about halfway up), heat the oil to about 350 degrees over medium heat.
Meanwhile, pat the sliced shallots dry with a kitchen towel and transfer to a bowl. Dust them lightly with the flour and toss to coat thoroughly. Working in batches, fry the shallots until golden, about 10 minutes per batch. Remove each batch using a slotted spoon and drain on paper towels, season with salt, to taste, and set aside.
In a bowl, mix all of the ingredients with a whisk and set aside.
In a bowl, combine all of the ingredients together with about 5 ounces of the dressing. Transfer to a plate and place the grilled chicken on top of the salad. Top with the fried shallots and red finger chiles.