The Dinner Planner

 

Coconut Poached Chicken Salad

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Servings 4

Ingredients
 

  • 200 ml coconut milk
  • 1 lemongrass stalk - halved, lightly bruised
  • 25 grams ginger -thinly sliced
  • 4 kaffir lime leaves
  • 400 grams chicken breast - cut in half (to reduce cooking time)
  • 1 tsp brown sugar
  • 1 lime - zested and juiced
  • 2 tbsp fish sauce
  • 200 grams rice noodles
  • 1 cucumber - thinly sliced
  • 1 red capsicum - julienned
  • 2 carrots - julienned
  • 1 red onion - finely sliced
  • 1 cup coriander - leaves only, roughly chopped
  • 1 cup mint - leaves only, roughly chopped
  • 1 red chilli - thinly sliced

Instructions
 

  • Place the stock, coconut milk. lemongrass, ginger and kaffir lime leaves in a large saucepan. Bring to the boil, reduce and cook for 10 minutes.
  • Add the chicken and cook for 10 minutes. Remove and set aside.  
  • Remove the aromatics and add the rice noodles. Cook for 5 minutes.
  • Shred the chicken and add a cup of the stock mixture to keep it moist.
  • Remove the noodles with tongs and place in a large salad bowl.  Transfer 1½ cups stock to a heatproof jug and combine with sugar, lime juice, and fish sauce. Set aside to cool.
  • Add the chicken, cucumber, carrot, capsicum, red onion, herbs and chilli to the bowl. Pour over dressing and toss well to combine. Sprinkle over lime zest.

Tips and Variations

GLUTEN FREE
VEGETARIAN - Replace chicken with thinly sliced tofu

Nutrition

Calories: 1713kcal | Carbohydrates: 208g | Protein: 100g | Fat: 53g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 950mg | Potassium: 3084mg | Fiber: 13g | Sugar: 20g | Vitamin A: 24477IU | Vitamin C: 195mg | Calcium: 206mg | Iron: 11mg

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