Coconut and lemongrass poached chicken salad
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Even ‘light’ coconut milk can be high in fat so in this dish we’ve only used it to infuse the chicken with a subtle coconut flavour.
Ingredients
Light canned coconut milk
¼ cup(s), (Use 400ml)
Fresh lemongrass
1 piece(s), thickly sliced
Fresh ginger
1 tbs, (5cm piece), thickly sliced
Skinless chicken breast
360 g, fat trimmed
Dry rice noodles
100 g
Lime juice
2 tbs
Fish sauce
1½ tbs
Brown sugar
2 tsp
Chinese cabbage (wombok)
2 cup(s), finely shredded
Carrot(s)
1 medium, cut into matchsticks
Bean sprouts
1 cup(s), (80g)
Kaffir lime leaves
2 individual, finely shredded
Fresh mint
½ cup(s), leaves
Fresh coriander
½ cup(s), leaves
Instructions
1
Combine coconut milk, lemongrass and ginger in a medium saucepan. Bring to a simmer over medium heat. Reduce heat until barely simmering and add chicken. Poach, turning occasionally, for 10 minutes or until cooked through. Remove pan from heat. Cover and set aside for 5 minutes to cool slightly. Drain chicken and pat dry with paper towel. Coarsely shred and place in a large bowl.
2
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Drain well.
3
Combine juice, fish sauce and brown sugar in a small bowl. Stir dressing until sugar has dissolved.
4
Add noodles, wombok, carrot, bean sprouts, lime leaves, mint and coriander to chicken. Drizzle over dressing and toss to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.