Poached Coconut Chicken Salad
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
4 serves
- Serves:
- 4
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.
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RECIPE SUBMITTED BY
KiwiKathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.