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Coconut Chicken Salad (Poached in Coconut Milk)

A fresh, vibrant coconut chicken salad with tender chicken poached in coconut milk, then chilled and tossed with herbs, crunchy vegetables and a zesty dressing made from the poaching liquid.
Prep Time15 minutes
Cook Time15 minutes
Chill Time1 hour
Servings: 4 serves
Author: Andrea Love

Ingredients

Poached Chicken & Dressing

  • 500 g chicken breast
  • 400 g can coconut milk
  • Juice from 1 lime
  • ½ tablespoon fish sauce
  • ½ tablespoon soy sauce
  • 1 tablespoon palm sugar or caster sugar
  • 2 cm ginger sliced thinly
  • 1 stalk lemongrass white part only, bruised
  • 1 bird’s eye chilli sliced in half
  • 2 makrut lime leaves

Salad

  • ¼ iceberg lettuce approx. 2 cups, shredded
  • 1 bunch mint approx. 1 cup, roughly chopped
  • 1 bunch coriander approx. 1 cup, roughly chopped
  • 1 cup bean sprouts
  • 3 spring onions cut into 5cm lengths, thinly sliced
  • 20 lychees peeled, seeded and quartered
  • 6 makrut lime leaves thinly sliced
  • ½ cup reserved poaching liquid chilled
  • 4 tablespoon toasted crushed peanuts
  • 4 tablespoon fried shallots

Instructions

  • In a medium saucepan, combine the coconut milk, lime juice, fish sauce, soy sauce, palm sugar, ginger, lemongrass, chilli and makrut lime leaves. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  • Add the chicken breast, ensuring it is fully submerged. Poach gently for 12–15 minutes, or until the chicken is just cooked through.
  • Remove the chicken from the poaching liquid and transfer to the fridge to cool completely. Reserve ½ cup of the poaching liquid and refrigerate until chilled.
  • Once the chicken is cool, shred or slice to your desired texture.
  • In a large bowl, combine the iceberg lettuce, mint, coriander, bean sprouts, spring onions, lychees and thinly sliced makrut lime leaves. Add the chicken and chilled poaching liquid, then toss to combine.
  • Divide between serving bowls and top with crushed peanuts and fried shallots. Serve immediately.

Notes

  • If not serving immediately, keep the dressing separate and toss just before serving
  • Fresh lychees are best, but canned lychees can be used. Rinse and drain well before using
  • Cashews can be used in place of peanuts
  • If the poaching liquid does not fully cover the chicken, increase the quantity (e.g. use two cans of coconut milk and adjust seasoning accordingly)