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Poached Chicken And Coconut Salad

  • 4-5
Poached Chicken And Coconut Salad

The chicken poached in coconut cream and Thai flavours is wonderfully refreshing and this versatile recipe can be served hot or cold.


  • 1 tbsp oil
  • 1 tsp sesame oil
  • 1 onion, peeled and sliced
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 red chilli (deseeded and chopped)
  • 4 boneless chicken breasts, without skin
  • 1 cup coconut milk
  • 1½ cups chicken stock
  • 1 tsp grated lime rind
  • 2 tbsp lime juice

Coconut mayonnaise

  • ¼ cup good-quality mayonnaise
  • 3 tablespoons coconut milk
  • ½ teaspoon grated lime rind
  • 2 tablespoons lime juice
  • 1 small red chilli, deseeded and cut into strips
  • 1 tablespoon chopped fresh coriander


  1. Heat the oils in a heavy-based saucepan. Gently cook the onion, garlic, ginger and chilli until tender but not brown.
  2. Add coconut milk, chicken stock, lime rind and juice to the pan, stir well and bring to the boil.
  3. Add chicken breasts, reduce heat, cover and simmer gently for 15 minutes. Turn off the heat, leave covered for 5-8 minutes so the chicken continues to cook. If serving cold, once cooked cool quickly and refrigerate until required.

To serve hot

  1. Once the chicken breasts are cooked, remove them from the coconut milk and slice evenly. Add the 2 tbsp Asian fish sauce and ¼ cup freshly chopped coriander to the coconut sauce. Reheat the sauce gently. Serve the chicken on hot, freshly cooked jasmine rice with the sauce to accompany.

To serve cold

  1. Drain the cold cooked chicken breasts and slice thinly. Make the coconut mayonnaise, mix together the mayonnaise, coconut milk, lime rind and juice, chilli and coriander. Allow flavours to mingle for at least 10 minutes. Prepare the salad.


  1. Toss together 2-3 spring onions, finely sliced, ½ telegraph cucumber, finely sliced, 150 grams snow peas, blanched and 4-5 sticks celery, trimmed and sliced.
  2. Arrange the chicken on the salad and spoon over the coconut mayonnaise. Garnish with 2 sliced limes and 1 cup shaved coconut toasted in a 180ºC oven for about 5 mintues or until lightly browned.

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