Poached Coconut Chicken Salad Food
POACHED COCONUT CHICKEN SALAD
Guy Littlejohn, the owner of Revive Cafe in Petone, discovered this dish in a Noosa restaurant on the Sunshine Coast. "It's a superb summer salad, best served sitting in the sun with a lovely glass of chardonnay." The chicken poached in coconut milk is moist and tender, and the dressing adds zing. Mint and coriander add a lovely, fragrant Thai touch.
Provided by Kiwi Kathy
Categories Chicken Breast
Time 20m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 639.8, Fat 46.1, SaturatedFat 25, Cholesterol 80, Sodium 619.3, Carbohydrate 26.6, Fiber 3.9, Sugar 11.1, Protein 35.7
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