PCC Coconut Sumac Chicken Salad recipe | PCC Community Markets
Pre-baked chicken cubes tossed in a flavorful vinegar-ginger sauce with coconut and spices—perfect for a tasty and aromatic side or main dish!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Instant-read thermometer
- Saucepan
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons unsweetened shredded coconut
- 6 tablespoons rice vinegar
- 2 tablespoons water
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 1/2 teaspoons dried sumac
- 1 teaspoon ground coriander
- 1 bay leaf
- 1/2 stalk lemongrass, smashed
- Pinch of cayenne pepper
- 3 tablespoons tamari
- 1 ounce coconut butter (about 2 tablespoons)
- 1/4 red onion, thinly sliced
- 4 green onions, sliced
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