Poached Coconut Chicken Salad Recipes

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

COCONUT CHICKEN WITH CUCUMBER SALAD

Coconut chicken with cucumber salad image

Impress your friends and family with this light Asian-style chicken dish

Provided by Mary Cadogan

Categories Dinner, Lunch

Time 35m

Number Of Ingredients 8

Ingredients

1 egg white , lightly beaten
2 skinless chicken breasts
3 tbsp desiccated coconut
1 tsp sunflower oil
½ cucumber , thinly sliced on the diagonal
1 small red onion , thinly sliced
2 tsp caster sugar
2 tbsp white wine vinegar or rice vinegar

Steps:

Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

Nutrition Facts : Calories 294 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

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