Crying Tiger Chicken Salad with Coconut‑Lime Dressing

Ingredients

• 450 g Chicken breast
• 150 g Green beans, trimmed and sliced
• 30 g Fresh cilantro leaves, chopped
• 90 ml Coconut milk (full‑fat)
• 30 ml Lime juice
• 15 ml Fish sauce
• 15 ml Olive oil
• 1 tsp Salt
• ½ tsp Black pepper, freshly ground

Instructions

1. 1

   Poach the chicken breast: place the chicken in a pot, cover with water, add a pinch of salt, bring to a gentle simmer, and cook for 8‑10 minutes until fully cooked. Remove, let cool slightly, then slice thinly.

2. 2

   Blanch the green beans: bring a pot of salted water to a boil, add the sliced green beans and cook for 2‑3 minutes until crisp‑tender. Drain and immediately transfer to an ice‑water bath to stop cooking, then drain again.

3. 3

   Prepare the coconut‑lime dressing: in a small bowl whisk together coconut milk, lime juice, fish sauce, olive oil, salt, and black pepper until smooth.

4. 4

   Assemble the salad: in a large bowl combine the sliced chicken, green beans, and chopped cilantro. Pour the dressing over the mixture and toss gently to coat evenly.

5. 5

   Serve immediately or chill for 10 minutes to let flavors meld. Divide into three portions.