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Asian inspired Poached Chicken Salad

I love Asian flavors. My favourite? Japanese, Thai and Indonesian.

This salad was inspired by Thai flavors. You can use brown meat, but I prefer the breast in this dish. As it is poached in coconut milk, it retains moisture and absorbs beautifully the flavors of the spices and herbs added to the milk.

It is perfect for a warmer day, and gives you that comfort food feeling from our granny’s food, we miss so much.


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Poached chicken salad

by:

5.0 rating based on 1 rating
  • GF
  • DF
A dish made for a summer day. Very flavourful, this Asian inspired salad will win you over I am sure
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:15 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • For the poached chicken
  • 200g chicken breast
  • 250ml coconut milk
  • 2 lime leaves
  • 1 tsp fish sauce
  • 1 tsp chopped ginger
  • 1 tsp lakanto brown sugar (optional)
  • 1 tbsp lime or lemon juice
  • salt and black pepper to taste
  • For the vegetables
  • 100 grams bell peppers (red, orange, yellow)
  • 2 small cucumbers (the ones used for pickles)
  • 100g thinly sliced purple cabbage
  • 2 tbsp fresh coriander
  • 2 roughly chopped spring onions
  • Hot sauce and vinegar to taste
  • 1 tsp lakanto brown sugar
  • basil leaves to taste
Method
  • Add all ingredients (minus the chicken) for the poached chicken, and take it to a boil. Adjust seasoning and add the chicken breast
  • Let it cook, on very low heat for 10 to 15 minutes
  • While the chicken is cooking, prepare the vegetables
  • Thinly slice the bell peppers and cabbage
  • Cut the cucumbers into thin strips
  • Cool down the poached chicken for 5 minutes, and slice it (I used my hands, as I like the looks of it more rustic)
  • Mix the lakanto sugar with vinegar and hot sauce and set aside
  • To assemble the salad, add the chicken, vegetables, coriander leaves, basil leaves to a bowl or dish.
  • Drizzle with the dressing
  • Add the chopped spring onion

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