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: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
			5.0 rating based on 1 rating
			
			
			
			
		
		
																																			
									

								
							
																																
								
								
																		
																		
																			
																			
																				
											
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									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