Coconut Poached Chicken Vermicelli Salad
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 24, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) 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
-
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.
-
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.
-
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 |
2561 kj 612 kcal |
---|---|
Protein | 37.3g |
Carbohydrate | 62.4g |
Fat | 24.2g |