Coconut-poached chicken and mango salad

Cooking Salads Coconut-poached chicken and mango salad

Our fresh twist on a Vietnamese-style chicken salad is a summertime hit.

Lables: High protein Low carb Lower gi Egg free Gluten free Lactose free Wheat free
  1. Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan over low heat. Add the chicken. Cook for 15 minutes or until just cooked. Remove from heat. Set aside for 5 minutes to infuse. Use tongs to transfer to a plate. Set aside to cool. Shred.
  2. Meanwhile, combine the lime juice, fish sauce, palm sugar and remaining coconut milk in a small bowl.
  3. Combine the chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and half the coriander leaves in a large bowl. Transfer to a platter. Sprinkle with the cashew and the remaining mint and coriander.

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500ml Massel chicken style liquid stock
4cm-piece fresh ginger, peeled, thinly sliced
6 coriander stems
310ml coconut milk
4 chicken breast fillets
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp finely grated palm sugar
2 fresh mangoes, peeled, thinly sliced
1 avocado, peeled, thinly sliced
1 red capsicum, thinly sliced
3 spring onions , thinly sliced diagonally
1 long fresh red chilli, thinly sliced diagonally
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
Roasted cashews, coarsely chopped, to serve

Adv

Autors
Preparation time
25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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