Coconut-Poached Chicken With Salad Recipe

Name: Coconut-Poached Chicken With Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 oz each) coconut milk; 1 tbsp coarsely chopped fresh cilantro root and stem mixture; 2 cloves garlic, thinly sliced; 2 None fresh kaffir lime leaves, finely shredded; 1 3/4 lbs boneless skinless chicken breasts; 1 stalk (4 inches) fresh lemongrass; 1 small cucumber, halved lengthwise, seeded and thinly sliced; 1 1/2 cups bean sprouts; 1/2 cup loosely packed fresh mint leaves; 3/4 cup loosely packed fresh cilantro leaves; 1 None fresh long red chili pepper, thinly sliced; None None FOR THE CILANTRO AND LIME DRESSING; 2 tsp coarsely chopped fresh cilantro root and stem mixture; 2 cloves garlic, peeled; 2 None fresh small red Thai chili peppers; 1 tbsp sugar; 1/4 cup lime juice; 2 tsp fish sauce

Servings: persons

2 cans (14 oz each) coconut milk
1 tbsp coarsely chopped fresh cilantro root and stem mixture
2 cloves garlic, thinly sliced
2 None fresh kaffir lime leaves, finely shredded
1 3/4 lbs boneless skinless chicken breasts
1 stalk (4 inches) fresh lemongrass
1 small cucumber, halved lengthwise, seeded and thinly sliced
1 1/2 cups bean sprouts
1/2 cup loosely packed fresh mint leaves
3/4 cup loosely packed fresh cilantro leaves
1 None fresh long red chili pepper, thinly sliced
None None FOR THE CILANTRO AND LIME DRESSING
2 tsp coarsely chopped fresh cilantro root and stem mixture
2 cloves garlic, peeled
2 None fresh small red Thai chili peppers
1 tbsp sugar
1/4 cup lime juice
2 tsp fish sauce

1
Combine coconut milk, cilantro root and stem mixture, garlic and lime leaves in a large saucepan. Bring to a boil. Add chicken and return to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through. Remove from heat and let stand for 10 mins. Remove chicken from pan. When cool enough to handle, shred chicken coarsely.
2
Reserve 1 cup poaching liquid; discard remaining liquid or keep for later use. Bring reserved liquid to a boil in same pan. Boil, uncovered, for about 10 mins or until reduced by two-thirds. Add chicken to pan with liquid; cool 10 mins.
3
For the cilantro and lime dressing, use a mortar and pestle to crush cilantro root and stem mixture, garlic, chili peppers and sugar until combined. Gradually add lime juice and crush until sugar dissolves. Stir in fish sauce.
4
In a small heatproof bowl, soak lemongrass with boiling water for about 4 mins or until just tender; drain. Slice thinly and combine in a large bowl with cucumber, bean sprouts, mint, cilantro leaves, chili pepper and dressing. Divide chicken mixture among serving plates; top with salad.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cans (14 oz each) coconut milk, 1 tbsp coarsely chopped fresh cilantro root and stem mixture, 2 cloves garlic, thinly sliced, 2 None fresh kaffir lime leaves, finely shredded, and more.

Yes, Coconut-Poached Chicken With Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut-Poached Chicken With Salad

How did you like this recipe?

Frequently Asked Questions