Poached Coconut Chicken Salad Recipe

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Poached Coconut Chicken Salad
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Ingredients:

Directions:

  1. Combine the last 4 ingredients to make the Thai Dressing. Taste. It should be sweet with hints of chilli, citrus and salt.
  2. 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.
  3. Prepare the salad.
  4. Remove the chicken and tofu from the coconut milk, and reserve the coconut milk.
  5. In a large bowl combine all the ingredients, adding half a cup of the reserved coconut milk. Toss well.
  6. Serve in bowl plates with a herb garnish and a lime cheek.
  7. Enjoy with a good New Zealand chardonnay.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 595.78 Kcal (2494 kJ)
Calories from fat 367.1 Kcal
% Daily Value*
Total Fat 40.79g 63%
Cholesterol 34.17mg 11%
Sodium 839.54mg 35%
Potassium 1012.32mg 22%
Total Carbs 39.43g 13%
Sugars 10.37g 41%
Dietary Fiber 8.69g 35%
Protein 21.01g 42%
Vitamin C 71.6mg 119%
Vitamin A 2mg 66%
Iron 242.7mg 1348%
Calcium 243.4mg 24%
Amount Per 100 g
Calories 157.96 Kcal (661 kJ)
Calories from fat 97.33 Kcal
% Daily Value*
Total Fat 10.81g 63%
Cholesterol 9.06mg 11%
Sodium 222.59mg 35%
Potassium 268.4mg 22%
Total Carbs 10.45g 13%
Sugars 2.75g 41%
Dietary Fiber 2.3g 35%
Protein 5.57g 42%
Vitamin C 19mg 119%
Vitamin A 0.5mg 66%
Iron 64.3mg 1348%
Calcium 64.5mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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