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Photo of Coconut and lemongrass poached chicken salad by WW

Coconut and lemongrass poached chicken salad

Total Time
30 min
15 min
15 min
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.


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


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


  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.


TIP: You can add 1/3 cup fresh Thai basil and 2 tablespoons chopped roasted peanuts to the salad.