Poached Coconut Chicken Salad Recipe

Name: Poached Coconut Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken breasts, free range is best; 100 g tofu, deep fried and sliced; 400 ml coconut milk; 1/2 cucumber, sliced in thin strips; 1/2 red onion, sliced in strips; 1 red pepper, sliced in strips; 50 g snow peas (not sliced); cos lettuce, shredded; 1 cup mint; 1 cup coriander; 100 g roasted cashews; 60 ml lime juice; 1 tablespoon fish sauce; 2 -3 tablespoons palm sugar, grated; 2 tablespoons sambal oelek chili paste, paste

Servings: persons

500 g chicken breasts, free range is best
100 g tofu, deep fried and sliced
400 ml coconut milk
1/2 cucumber, sliced in thin strips
1/2 red onion, sliced in strips
1 red pepper, sliced in strips
50 g snow peas (not sliced)
cos lettuce, shredded
1 cup mint
1 cup coriander
100 g roasted cashews
60 ml lime juice
1 tablespoon fish sauce
2 -3 tablespoons palm sugar, grated
2 tablespoons sambal oelek chili paste, paste

1
Combine the last 4 ingredients to make the Thai Dressing. Taste. It should be sweet with hints of chilli, citrus and salt.
2
Slice the chicken into strips and place with the cooked tofu and coconut milk in a saucepan. Bring to the boil, then slowly simmer for 10 minutes. Take off the heat, cool and then refrigerate.
3
Prepare the salad.
4
Remove the chicken and tofu from the coconut milk, and reserve the coconut milk.
5
In a large bowl combine all the ingredients, adding half a cup of the reserved coconut milk. Toss well.
6
Serve in bowl plates with a herb garnish and a lime cheek.
7
Enjoy with a good New Zealand chardonnay.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 500 g chicken breasts, free range is best, 100 g tofu, deep fried and sliced, 400 ml coconut milk, 1/2 cucumber, sliced in thin strips, and more.

Yes, Poached Coconut Chicken 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.

That's it — enjoy your meal!

Poached Coconut Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions