Poached Coconut Chicken Salad

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READY IN: 20mins
SERVES: 4
YIELD: 4 serves
UNITS: US

INGREDIENTS

Nutrition
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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.
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