Poached Coconut Chicken Salad
Ready In: 20 mins
Serves: 4
Yields: 4 serves
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off