I’m not stupid! I know it’s not salad weather.
But I made this on Sunday night and I wasn’t about to wait until spring to post it on the blog.
I actually enjoyed it while most of the components were still warm, so if not calling it a salad makes it more digestible for you sensitive types then by all means go ahead.
If you’ve never poached chicken before because you thought it was too tricky, you’re going to love how simple this recipe is. If you don’t want to poach it in coconut milk you can just poached it in chicken stock or water.
Coconut Poached Chicken Salad
Makes 2 big serves
- 1 can organic coconut milk (bpa free)
- 1 cup chicken stock
- 1 knob of ginger, sliced
- 2 small chicken breasts
- 1 large zucchini, cut into noodles
- 1 large carrot, cut into noodles
- 1/4 red cabbage, finely sliced
- 3 radish, finely sliced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1 lime, halved
- black sesame seeds
1. Place coconut milk, chicken stock, ginger, and chicken in a medium saucepan over a medium-high heat. Season with salt and pepper. If the chicken is not fully submerged in the liquid, cut it to flatten it out a little. Bring to the boil and then reduce heat immediately to a very gentle simmer. Simmer uncovered for 8 minutes, then turn off the heat.
2. Transfer the chicken to a bowl and cover with half of the liquid. Set aside, covered, for 10 minutes. Remove chicken from liquid and shred (if not using straight away pop chicken back in liquid to soak up the liquid and stay moist).
3. Meanwhile, pop the remaining poaching liquid back on a low heat to keep warm. Add the zucchini and carrot noodles and simmer for 2 minutes until softened slightly. Remove from the liquid and add to a large salad bowl.
4. Add the cabbage, radish, herbs and shredded chicken. Toss to combine. Spoon over a little extra liquid and sprinkle with sesame seeds. Serve with a generous squeeze of lime juice.