Quick Thai Poached Chicken Salad
Letting the cooked chicken cool in the poaching liquid ensures moist tender meat that’s full of flavour in this easy put-together salad. It’s also delicious served with vermicelli noodles and a glass of Riesling.
- 700 grams skinless and boneless chicken breast
- 1 cup coconut cream
- ¼ cup water
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 1 clove garlic, thinly sliced
- stalks from small bunch of coriander
- 1 telegraph cucumber
- 2 carrots, peeled
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- ½ cup coriander leaves
- ½ cup roasted peanuts, roughly chopped
- Cut each chicken breast lengthwise to create 2-3 thinner slices.
- Put all the remaining ingredients in a sauté pan and add the chicken. Gently bring to a bare simmer and cook gently for 10 minutes or until cooked, turning the chicken halfway through.
- Remove the chicken to a plate and strain the poaching liquid into a large bowl. Shred or thinly slice the chicken and return to the sauce then leave to cool. Refrigerate if making ahead.
- Salad: Use a vegetable peeler to shave long strips off the cucumber and carrots, working your way around the cucumber and discarding the centre with the seeds.
- Put the cucumber, carrot, spring onions and most of the chilli, coriander and peanuts in a large bowl.
- Strain the chicken, reserving the poaching liquids and add to the salad. Toss together and place on a platter. Scatter with the remaining chilli, coriander and peanuts and serve the reserved sauce in a jug for drizzling over the salad.
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