Coconut Poached Chicken & Noodle Salad
Coconut Poached Chicken & Noodle Salad
Such a delicious and fresh dish! It’s one of our new favourites.
Ingredients
- 400 g canned coconut milk
- 1 cup water
- 2 chicken breasts small
- 100 g rice vermicelli noodles
- 1/2 cup shredded coconut optional
- 1 lebanese cucumber chopped
- 1 cup edamame beans thawed
- 4 spring onions finely sliced
- 1 cup mint leaves chopped
- 1 cup thai basil leaves
- 1/2 cup peanuts chopped
- 1 red chilli long, finely chopped
Dressing
- 2/3 cup canned coconut milk
- 1 tablespoon fish sauce
- 1/2 lime juice squeezed
- 1 tablespoon caster sugar
Instructions
- To poach the chicken: Place a medium saucepan over high heat. Add the coconut milk and water. Bring to the boil, then add the chicken breasts and reduce to a simmer. Cook for 15 minutes, then turn off the heat. Remove the chicken (don’t throw out the liquid) and shred. Add the chicken back into the poaching liquid and leave it to cool while you prepare the other elements.
- For the dressing: Mix all the ingredients in a small bowl. Adjust to taste.
- Place the noodles in a large bowl. Fill with boiling water and cover with a plate for about 5 minutes (check the packet instructions). Drain and run under cold water. You can use paper towel to absorb any remaining moisture.
- If using the shredded coconut, place a medium frying pan over medium heat. Add the coconut. Toast, stirring, for about 5–8 minutes (until the coconut starts to colour). Remove and set aside.
- Place the vermicelli noodles, poached chicken, cucumber, edamame beans, spring onion, mint, thai basil, peanuts and red chilli in a large bowl. Drizzle over the dressing and gently toss through. Serve in bowls and top with the toasted shredded coconut if desired.
Nutrition
Calories: 1187kcalCarbohydrates: 39gProtein: 67gFat: 91gSaturated Fat: 63gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 145mgSodium: 1088mgPotassium: 2355mgFiber: 9gSugar: 15gVitamin A: 2277IUVitamin C: 61mgCalcium: 233mgIron: 14mg
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