Thai coconut poached chicken salad
Fresh, light and simple - a chicken salad made for summer!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.astralchicken.com.
Cooking tools:
- Pot
- Stove
- Kettle
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving platter
Ingredients
- 2 x 400ml cans of coconut milk
- ½ cup (125ml) water
- Large packet of fresh coriander
- 1 lime, sliced, plus extra wedges to serve
- 1 tsp (5ml) fish sauce
- 1 tsp (5ml) coarse salt
- 4 chicken breast fillets
- ½ cup (125ml) coconut flakes
- 2 cups (500ml) baby spinach leaves
- 50 g basil
- 2 baby cucumbers, peeled into ribbons
- 50 g Sprouts
- Handful of mixed tomatoes, halved
- Toasted cashews, chopped for garnish
- Crispy onions for garnish
- Chilli crunch for garnish
- Coriander leaves for garnish
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