Poached Coconut Chicken Salad Food

POACHED COCONUT CHICKEN SALAD

Poached Coconut Chicken Salad image

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

Ingredients

500 g chicken breasts, free range is best
100 g tofu, deep fried and sliced
400 ml coconut milk
1/2 cucumber, sliced in thin strips
1/2 red onion, sliced in strips
1 red pepper, sliced in strips
50 g snow peas (not sliced)
cos lettuce, shredded
1 cup mint
1 cup coriander
100 g roasted cashews
60 ml lime juice
1 tablespoon fish sauce
2 -3 tablespoons palm sugar, grated
2 tablespoons sambal oelek chili paste, paste

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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