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Poached Coconut Chicken Salad

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To Poach

  • 1 can coconut milk
  • 500ml coconut water
  • 350ml chicken stock
  • 2 stalks lemon grass, bruised
  • 6 kaffir lime leaves
  • 1 inch piece ginger, sliced and bruised
  • 10 peppercorns
  • 1 spring onion, in large chunks
  • 30ml fish sauce
  • 2 chicken breasts
  • Coriander stalks

To Assemble

  • 1 cucumber, sliced in ribbons
  • ½ bunch coriander, roughly chopped
  • Fried shallot (optional) to garnish
  • 1 mango, sliced
  • 100g snow peas, blanched
  • ½ punnet cherry tomatoes, cut in half
  • ½ red onion, sliced
  • 1 handful bean sprouts
  • ½ bunch rau ram picked (vietnamese mint)
  • ¼ bunch mint, leaves picked
  • 2 spring onions, sliced
  • Watercress or snow pea sprouts

          For the Dressing

  • 1 lime, juiced
  • 1 chilli, sliced
  • 20ml fish sauce
  • 20g palm sugar
  • 1 garlic
  • 50ml coconut cream


To Poach

Combine all ingredients together in a saucepan, except the chicken, and bring to the boil. Add the chicken and simmer for 10 minutes, and turn off the heat. Leave to cool in the stock. Remove and cut in to slices. (You can strain the stock and use this as a base for a delicious Asian soup or curry stock) 

To Assemble

In a large bowl lightly toss all the ingredients together. Arrange in a salad bowl with sliced chicken and drizzle with dressing. 

 For the Dressing

In a mortar and pestle crush the palm sugar, and add the garlic, lime juice, fish sauce and coconut cream, season to taste with fish sauce/sugar. Add the chilli and drizzle over the salad.          

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