Poached Coconut Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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 |
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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