Poached Coconut Chicken Salad Recipes

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POACHED COCONUT CHICKEN SALAD



Poached Coconut Chicken Salad image

Guy Littlejohn, the owner of Revive Cafe in Petone, discovered this dish in a Noosa restaurant on the Sunshine Coast. "It's a superb summer salad, best served sitting in the sun with a lovely glass of chardonnay." The chicken poached in coconut milk is moist and tender, and the dressing adds zing. Mint and coriander add a lovely, fragrant Thai touch.

Provided by Kiwi Kathy

Categories     Chicken Breast

Time 20m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 15

500 g chicken breasts, free range is best
100 g tofu, deep fried and sliced
400 ml coconut milk
1/2 cucumber, sliced in thin strips
1/2 red onion, sliced in strips
1 red pepper, sliced in strips
50 g snow peas (not sliced)
cos lettuce, shredded
1 cup mint
1 cup coriander
100 g roasted cashews
60 ml lime juice
1 tablespoon fish sauce
2 -3 tablespoons palm sugar, grated
2 tablespoons sambal oelek chili paste, paste

Steps:

  • Combine the last 4 ingredients to make the Thai Dressing. Taste. It should be sweet with hints of chilli, citrus and salt.
  • Slice the chicken into strips and place with the cooked tofu and coconut milk in a saucepan. Bring to the boil, then slowly simmer for 10 minutes. Take off the heat, cool and then refrigerate.
  • Prepare the salad.
  • Remove the chicken and tofu from the coconut milk, and reserve the coconut milk.
  • In a large bowl combine all the ingredients, adding half a cup of the reserved coconut milk. Toss well.
  • Serve in bowl plates with a herb garnish and a lime cheek.
  • Enjoy with a good New Zealand chardonnay.

Nutrition Facts : Calories 639.8, Fat 46.1, SaturatedFat 25, Cholesterol 80, Sodium 619.3, Carbohydrate 26.6, Fiber 3.9, Sugar 11.1, Protein 35.7

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