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Photo of Poached coriander chicken salad with corn, avocado and tomato by WW

Poached coriander chicken salad with corn, avocado and tomato

Total Time
40 min
20 min
15 min
A light and fresh Asian-style salad packed with tender coriander-infused chicken, juicy corn kernels and crunchy red capsicum.


Skinless chicken breast

700 g, (3 x 250g fillets) fat trimmed


2 clove(s), quartered

Fresh coriander

2 tbs, (root) coarsely chopped

Fresh red chilli

1 whole, chopped


3 cob(s), large, husk removed

Red capsicum

1 large, finely chopped


1 large, halved, stone removed


2 medium, (vine-ripened) coarsely chopped

Red onion

1 small, thinly sliced

Fresh coriander

½ cup(s), coarsely chopped

Lime juice

¼ cup(s), (60ml)

Sweet chilli sauce

¼ cup(s), (60ml)

Olive oil

1½ tbs


1 medium, cut into wedges, to serve


  1. Place a large saucepan of water over high heat and bring to the boil. Reduce heat to low. Add chicken, garlic, coriander root and chilli and simmer, uncovered, for 5 minutes. Remove from heat, cover and stand for 10 minutes or until chicken is cooked. Drain, then cool chicken for 5 minutes before slicing thickly on the diagonal.
  2. Meanwhile, heat a chargrill pan or barbecue over high heat. Cook corn cobs, turning occasionally, for 6–8 minutes or until lightly charred all over and tender. Cool for 5 minutes. Using a sharp knife, cut chunks of kernels from cobs and place in a large serving bowl. Add the poached chicken slices, chopped capsicum, avocado, tomato, red onion and fresh coriander, tossing well to combine.
  3. Whisk together lime juice, sweet chilli sauce and olive oil in a small bowl and season with salt and freshly ground black pepper. Drizzle dressing over salad, tossing well to combine. Serve poached coriander chicken salad with lime wedges on the side.


SERVING SUGGESTION: Thickly sliced desiree potatoes cooked in a chargrill pan or on the barbecue.