Coconut poached chicken salad

Coconut poached chicken salad

4.6 202 ratings

Prep. 15 min

Total 45 min

4 portions

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

Fibre 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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