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Coconut poached chicken salad

Coconut poached chicken salad
4.6 192 ratings
Prep. 15min
Total 45min
4 portions
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Ingredients

Dressing
  • peanuts
    80 g
  • piece fresh ginger peeled
    2 ½ cm
  • fresh long red chillies trimmed and cut into halves
    2
  • fresh kaffir lime leaves torn into pieces
    2
  • fish sauce
    60 g
Poached chicken
  • coconut milk
    800 g
  • lemongrass white part only, cut into pieces
    2 stalks
  • fresh kaffir lime leaves
    2
  • brown sugar
    40 g
  • freshly squeezed lime juice
    40 g
  • chicken thigh fillet cut into quarters
    500 g
Salad
  • snow peas trimmed, cut into thin slices
    200 g
  • fresh bean sprouts
    100 g
  • Chinese cabbage (wombok) (approx. 170 g), finely sliced
    ¼
  • carrots (approx. 185 g), julienned
    2
  • fresh coriander (approx. 15 g), leaves only
    ½ bunch
  • fresh Thai basil (aprox. 15 g), leaves only (see Tips)
    ½ bunch
  • fresh Vietnamese mint (approx. 15 g), leaves only (see Tips)
    ½ bunch
  • fried shallots
    20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1406.9 mg
Protein 35.6 g
Calories 2786.4 kJ / 663.4 kcal
Fat 46.8 g
Fiber 8 g
Saturated fat 28.5 g
Carbohydrates 23.4 g

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Also featured in

Matt Sinclair 12 Recipes
Australia and New Zealand

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