Coconut-poached chicken and mango salad

Recipes / Salads

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

Recipe «Coconut-poached chicken and mango salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.