Chicken Steak with Farro, Pickled Carrot and Toasted Coconut Salad Bowl
Prep:  20 mins
Cook:  20 mins
Serves:  2
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
25
Recipe by: Lilydale
Lilydale Breast Steaks are chicken breasts seasoned with refreshing lemongrass, balanced by the warmth of ginger. Cooks in just 20 minutes.
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Chicken Steak with Farro, Pickled Carrot and Toasted Coconut Salad Bowl
Ingredients:
Mint yoghurt dressing
Method:
  1. Combine the rice wine vinegar, sugar, salt and water in a bowl. Add the carrot ribbons and leave for at least 20 minutes to pickle, toss twice in that time to ensure the ribbons are evenly pickled
  2. In a small frying pan, gently dry roast the coconut chips on medium heat until toasted and fragrant
  3. Heat coconut oil in a frying pan and cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
Tips & Hints:
  • Divide the ingredients in two bowls and serve with the mint yoghurt and lime wedge on the side.
Mint yoghurt dressing
  1. To prepare the dressing, mix the mint yoghurt ingredients
  2. Drain the carrots from the pickling liquid and drizzle some onto the cooked farro
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