Coconut Poached Chicken Vermicelli Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 24, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 24, 2019.
Ingredients
Poached Chicken
- 1 piece of ginger
- 1 pack chicken breasts
- 1 can coconut milk
- 1 Tbsp fish sauce
Salad
- ½ telegraph cucumber
- 1 carrot
- 1 courgette
- 2 spring onions
- 250g vermicelli
Dressing
- ½ cup reserved poaching liquid
- Juice of ½ lemon
- 1 pack Thai sauce
To Serve
- 1 bunch mint
- ½ lemon
Have Handy
- Salt & Pepper
Steps
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Prep salad Bring a full kettle to the boil. Thinly slice ginger; cut cucumber in half lengthways and thinly slice on an angle; cut carrot and courgette in half lengthways and thinly slice; thinly slice spring onions.
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Cook chicken Place all poached chicken ingredients in a medium pot on low heat and bring to a gentle simmer. Cook chicken for about 10 minutes, or until just cooked. Reserve ½ cup poaching liquid for the dressing. Drain chicken and set aside to rest.
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Cook noodles Place noodles in a heat-proof bowl and cover with boiling water. Leave for 4 minutes then drain, rinse under cold water, and drain well again.
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Pull chicken Roughly pull chicken with 2 forks and season to taste.
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Make salad Whisk all dressing ingredients together in a large bowl then add all salad vegetables along with noodles and chicken. Toss well to combine. Cut lemon into wedges.
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Serve salad with mint and a lemon wedge.
Nutritional Information
Energy |
3034 kj 725 kcal |
---|---|
Protein | 39.8g |
Carbohydrate | 57.8g |
Fat | 37.9g |