Poached Coconut Chicken Salad


Method


Roast-ChickenServes 2

  1. In a saucepan, add chicken breast, coconut milk, lime juice, fish sauce and soy sauce. Bring to a simmer over medium heat, before turning heat down low. Cook chicken for approximately 10-15 minutes. Remove from liquid and set aside to cool. Reserve half a cup of liquid for dressing. Whisk in one teaspoon of palm sugar and set aside to cool.
  2. Meanwhile, in a large bowl, combine cooled vermicelli noodles, cucumber, wombok or lettuce, mint leaves, chilli and bean sprouts and toss together.
  3. When chicken has cooled slightly, chop roughly, or pull with a fork to create shreds. Add chicken to other ingredients, along with chopped peanuts and toss together.
  4. Pour dressing on top of salad, toss for a final time and serve.

 

Tips:

  • Taste the dressing before pouring on to salad, and add more fish sauce or lime juice if you would like a more intense flavour.
    Red chilli flakes could be substituted for fresh chilli.
  • Other vegetables, such as julienned carrots or thinly sliced capsicum would also be suitable additions to this salad, as well as coriander.
  • To enhance the flavours of your poaching liquid, ginger and lemongrass would work perfectly with the other ingredients.


Recipe from Eatnik