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Coconut poached chicken salad with satay dressing
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Delicious poached chicken salad with zucchini noodles and crispy snow peas, perfect for summer dining.
Ingredients:
  • 2 chicken breast fillets
  • 310ml (1 1/4 cups) chicken style liquid stock, plus extra, if needed
  • 250ml (1 cup) coconut milk
  • 4 makrut lime leaves
  • 1 stem lemongrass, bruised, cut into 3 pieces
  • 2.40 gm sea salt
  • 145g (1 cup) frozen shelled edamame
  • 80g snow peas, shredded
  • 3 large zucchini, cut into noodles using a spiraliser
  • 8 baby cucumbers, coarsely chopped
  • 15g (1/4 cup) coconut flakes, toasted
  • 1 long fresh red chilli, thinly sliced
  • 125ml (1/2 cup) coconut milk
  • 70g (1/4 cup) peanut butter
  • 60ml (1/4 cup) sweet chilli sauce
  • 12.20 gm fish sauce
  • 5.30 gm light soy sauce
Instructions:
  • To make the dressing, heat all the ingredients in a small saucepan over medium heat until the peanut butter melts and the dressing becomes smooth. Alternatively, you can combine the ingredients in a microwave-safe jug and microwave on High for 45 seconds, stirring until well combined.
  • Arrange the chicken in a single layer in a saucepan and pour in enough stock and coconut milk to cover it completely; add more stock if necessary. Drop in the makrut lime leaves, lemongrass, and salt. Gently simmer on medium heat until the chicken is just cooked through, about 13-15 minutes. Let it sit for 15 minutes off the heat to cool down. Shred the chicken using 2 forks, then discard the poaching liquid.
  • While heating a saucepan of water over high heat until it boils, prepare a bowl of iced water. Blanch edamame and snow peas in the boiling water for 30-45 seconds, then transfer them to the iced water to cool down using a slotted spoon. Drain them well and place in a large bowl.
  • Combine the zucchini and cucumber with the edamame and snow peas.
  • Right before serving, gently mix in the chicken with the salad. Portion into bowls, drizzle with dressing, and top with coconut flakes and sliced chili for a tantalizing finish.

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