Air Fryer Coconut Chicken Salad with Crispy Shallots
Air fryer coconut chicken salad with crispy shallots combines juicy coconut-poached chicken and a vibrant salad, perfect for a healthy and satisfying lunch or light dinner. Made entirely in your air fryer (or oven!), it’s a breeze to prepare and perfect for busy weeknights.
This recipe blends creamy, crunchy, and fresh elements in a nutritious dish. Poaching the chicken in coconut milk infuses it with a rich flavour, while the air-fried shallots add a satisfying crunch.
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The Perfect Balance
Creating a truly satisfying meal goes beyond just selecting quality ingredients; it’s about combining different textures and flavours to create a harmonious eating experience. This air fryer coconut chicken salad with crispy shallots is a perfect example of how incorporating creamy, crunchy, and fresh elements can elevate a dish to new heights. Here’s why these different elements make for such a satisfying meal.
Creamy Elements: Comfort and Richness
The creamy texture in a dish, like the coconut-poached chicken in this salad, brings a sense of comfort and indulgence. Creamy components are rich and smooth, often providing a velvety contrast to other textures. The coconut milk imparts a luscious, silky texture to the chicken and adds a depth of flavour that enhances the overall taste of the salad. This richness balances the lighter, more vibrant components, creating a well-rounded dish.
Crunchy Elements: Excitement and Contrast
Crunchy ingredients, such as the crispy shallots and chopped roasted peanuts in this recipe, add an exciting contrast that makes each bite interesting. The textural variation keeps your palate engaged, providing a satisfying crunch that complements the softer, creamier elements. This contrast is essential for preventing monotony in a meal, ensuring every mouthful offers something new and delightful. Crunchy elements also add visual appeal, making the dish look as enticing as it tastes.
Fresh Elements: Lightness and Brightness
Fresh ingredients like the thinly sliced sugar snap peas, cabbage, and coriander leaves bring lightness and brightness to the dish. These elements provide a crisp, clean texture that refreshes the palate, balancing the richness of the creamy chicken and the crunch of the shallots. Fresh vegetables and herbs also add vibrant colours and a burst of natural flavours, enhancing the overall appeal and nutritional value of the meal. The zesty dressing, made with lime juice and fish sauce, further amplifies these fresh flavours, adding a tangy kick that ties all the components together.
Tips for Selecting the Best Ingredients
Choosing high-quality ingredients is the foundation of any great dish. Here are some tips to help you select the best ingredients for your air fryer coconut chicken salad with crispy shallots.
Chicken
- Freshness: Look for chicken breasts that are fresh and have no unpleasant odours. The flesh should be firm and moist, not slimy.
- Source: Whenever possible, choose organic or free-range chicken. These options are often higher in quality and free from antibiotics and hormones.
- Size: To ensure even cooking, aim for chicken breasts that are similar in size. Around 150g per breast is ideal for this recipe.
Coconut Milk
- Quality: Choose high-quality coconut milk with a high coconut content (at least 60%). Avoid brands that contain a lot of added water or preservatives.
- Creaminess: For a richer flavour, select full-fat coconut milk. Light coconut milk can be used if you prefer a lower-calorie option, but the texture and taste might be less creamy.
Shallots
- Appearance: Select shallots that are firm and have smooth, shiny skin. Avoid any that are soft, sprouting, or have mould.
- Size: Medium-sized shallots are easier to slice and manage. Larger shallots can be used, but they may require more careful slicing to ensure even cooking.
Sugar Snap Peas
- Freshness: Choose sugar snap peas that are bright green and firm to the touch. Avoid any that are wilted or have brown spots.
- Crunch: Fresh sugar snap peas should snap easily when bent, indicating they are crisp and ready to eat.
Cabbage
- Firmness: Select a cabbage that feels heavy for its size and has tightly packed leaves. Avoid any with wilted or discoloured leaves.
- Colour: Choose a cabbage that is vibrant in colour, whether green or purple. The colour should be consistent throughout.
Coriander (Cilantro)
- Freshness: Look for coriander leaves that are bright green and free from yellowing or wilting. The stems should be firm, not mushy.
- Aroma: Fresh coriander should have a strong, fragrant aroma. If it smells faint or off, it’s likely not as fresh.
Lime or Lemon
- Firmness: Choose limes or lemons that are firm but give slightly when pressed. This indicates they are juicy.
- Skin: Look for fruits with smooth, glossy skin. Bumpy or wrinkled skin can indicate dryness inside.
Peanuts
- Freshness: Opt for freshly roasted and salted peanuts. Check for any signs of rancidity, such as an off smell or taste.
- Quality: Whenever possible, choose organic peanuts to avoid potential pesticide residues.
Additional Tips
- Seasonality: Whenever possible, choose ingredients that are in season. They tend to be fresher, more flavourful, and often more affordable.
- Local Sourcing: Support local farmers and markets where you can find fresher and more sustainable produce.
- Read Labels: When buying packaged items like coconut milk or peanuts, read the labels to avoid unnecessary additives or preservatives.
- Storage: Properly store your ingredients before use to maintain their freshness. For example, keep chicken and leafy greens refrigerated and store peanuts in an airtight container.
Replacement Ingredients for Air Fryer Coconut Chicken Salad with Crispy Shallots
If you need to substitute any ingredients for the air fryer coconut chicken salad with crispy shallots, here are some alternatives:
- Chicken: For a vegetarian option, replace the chicken with tofu or tempeh. Marinate them in coconut milk and spices before air frying or baking. We haven’t tried this, so if you do make it, please let us know!
- Fish Sauce: Substitute with soy sauce or tamari for a vegetarian/vegan version. You can also use a mixture of soy sauce and a bit of lime juice for a similar flavour.
- Coconut Milk: If you’re avoiding coconut, you can use almond milk or soy milk with a bit of coconut extract for a similar taste.
- Shallots: Use thinly sliced red onions if shallots are unavailable. The flavour will be slightly different but still delicious.
- Sugar Snap Peas and Cabbage: Feel free to use any crunchy vegetables you prefer, such as bell peppers, carrots, or radishes.
Benefits of Using an Air Fryer for this Recipe
Using an air fryer instead of a traditional oven offers several benefits:
- Healthier Cooking: Air fryers use significantly less oil than traditional frying methods, making your meals healthier without sacrificing taste and texture.
- Faster Cooking Time: Air fryers cook food faster than conventional ovens because of their compact size and efficient heat circulation.
- Energy Efficient: Air fryers use less energy compared to larger ovens, which can save on electricity bills.
- Even Cooking: The circulating hot air in an air fryer ensures that food cooks evenly, resulting in perfect crispiness and doneness.
- Versatility: Air fryers can be used for a variety of cooking methods, including frying, baking, grilling, and roasting.
Shop the Equipment
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Loved this Air Fryer Coconut Chicken Salad with Crispy Shallots?
If you made this air fryer coconut chicken salad with crispy shallots, let me know! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so I can see what you come up with.
Looking for more salad inspiration?
Easy Air Fryer Roasted Vegetable Salad
Burrata Salad with Grilled Nectarines, Pickled Shallots, and Pistachios
Crunchy Chickpea and Kale Salad
Enjoy!
Frequently Asked Questions
Can I use frozen chicken breast for this recipe?
Yes, you can use frozen chicken breast, but it will increase the cooking time. Make sure the chicken is thoroughly cooked before serving.
Can I make this recipe vegan?
Absolutely! You can replace the chicken with tofu or tempeh and use soy sauce or tamari instead of fish sauce. We haven’t tried this, so if you do make it, please let us know!
How long can I store the leftovers?
Any leftover salad can be stored in an airtight container in the refrigerator for up to two days. The crispy shallots are best stored separately to maintain their crunch.
Can I prepare any components in advance?
Yes, you can poach the chicken and prepare the dressing up to a day in advance. Store them in the refrigerator until ready to use.
What other nuts can I use instead of peanuts?
You can substitute peanuts for cashews, almonds, or walnuts. Toast them slightly to enhance their flavour.
How do I know if the chicken is cooked through?
The chicken is cooked through when its internal temperature reaches 75°C (165°F), and the juices run clear when pierced with a fork.
Air Fryer Coconut Chicken Salad with Crispy Shallots
- Total Time: 40 minutes
- Yield: 2 - 3 portions
Description
Air fryer coconut chicken salad with crispy shallots combines juicy coconut-poached chicken and a vibrant salad, perfect for a healthy and satisfying lunch or light dinner. Made entirely in your air fryer (or oven!), it’s a breeze to prepare and perfect for busy weeknights.
Ingredients
For the Coconut Poached Chicken:
- 1 boneless, skinless chicken breast (around 150g)
- 2 slices ginger
- 1 tablespoon fish sauce
- 1 scallion/spring onion, roughly chopped
- 2 red mild red chillies, thinly sliced
- 1 small tin (160ml) coconut milk (or half a regular tin)
For the Crispy Baked Shallots:
- 1 shallot, peeled and thinly sliced into strips
- 1 tablespoon oil
- 3–4 tablespoons plain or gluten-free flour
- Pinch of salt
For the Salad:
- 120g sugar snap peas, thinly sliced
- 400g small cabbage, thinly sliced
- A bunch of coriander leaves picked
- A bunch of mint leaves picked
Dressing:
- 6 tablespoons water
- 2 tablespoons sugar
- 3 tablespoons freshly squeezed lime or lemon juice
- 3 tablespoons fish sauce
For Serving:
- 100g chopped roasted and salted peanuts
Instructions
- Place the chicken breast in a snug air fryer or oven-safe roasting dish. Pour in the coconut milk, covering the chicken breast. If it isn’t fully submerged, top it up with a little water.
- Add the sliced ginger, fish sauce, scallion, and 2-3 slices of chilli (reserve the rest for the dressing) to the roasting dish.
- Cook
Air Fryer Method: No preheating needed! Simply place the dish in your air fryer and cook at 120°C (250°F) for 20 minutes until cooked through. Check the chicken at about 15 minutes to gauge your progress.
Oven Method: Preheat your oven to 150°C (300°F). Bake the chicken for 20 minutes or until cooked through. Check the chicken at about 15 minutes to gauge your progress. - While the chicken cooks, peel and thinly slice the shallot into long, slender strips.
- In a bowl, toss the shallots with a maximum of 1 tablespoon of oil, adding just enough to ensure they’re lightly coated.
- Add 3-4 tablespoons of plain or gluten-free flour to the shallots. Toss them again until they’re lightly coated and no longer sticky. If they seem clumpy and wet, add more flour, a tablespoon at a time, until they have a fine, dry, scraggly coating.
- Season the shallots with a pinch of salt. Spread them out in a single layer on a baking tray or your air fryer’s tray.
- Place the shallots in the air fryer or oven. If your air fryer is a basket model, scatter them around the chicken in the basket. If you have an air fryer or regular oven, slide the tray with the shallots in above the chicken.
- Cook the shallots for the remaining 10-12 minutes of the chicken’s cooking time or until they are golden brown and crispy. Keep an eye on them as they cook and toss if necessary to ensure even colouring.
- While the chicken and shallots cook, thinly slice the sugar snap peas and cabbage. Pick the coriander leaves and place them in a large bowl.
- In a separate bowl, whisk together the water, sugar, lime juice, and fish sauce.
- Once cooked, remove the chicken from the poaching liquid and allow it to cool slightly. Shred the chicken with two forks into thin strips. Adding a little of the coconut cooking liquid to keep it moist and flavourful.
- Add the shredded chicken to the bowl with the salad ingredients (sugar snap peas, cabbage, coriander, mint).
- Pour over the fish sauce dressing and toss everything together.
- You can add an additional 2-3 tablespoons of the poaching liquid to the salad for extra moisture, but leave the solids like ginger and scallion behind.
- Taste the salad and adjust seasonings as needed, adding more salt or lime juice if desired.
- Plate the salad and top generously with chopped roasted peanuts. Enjoy!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Salad
- Method: Air fryer or oven
