Coconut Poached Chicken Vermicelli Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, February 24, 2019.
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, February 24, 2019.
Ingredients
Poached Chicken
- 1 pack chicken breasts
- 1 piece of ginger
- 1 can coconut milk
- 1 Tbsp fish sauce
Salad
- ½ telegraph cucumber
- 1 carrot
- 1 courgette
- 1 spring onion
- 100g vermicelli
Dressing
- ½ cup reserved poaching liquid
- Juice of ½ lemon
- 1 pack Thai sauce
To Serve
- 1 bunch mint
- ½ lemon cut into wedges
Have Handy
- Oil
- 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; grate carrot; cut courgette in half lengthways and thinly slice; thinly slice spring onion.
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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 well and rinse under cold water, then drain.
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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 vermicelli and chicken. Toss well to combine.
-
Serve salad with mint and a lemon wedge.
Nutritional Information
Energy |
2561 kj 612 kcal |
---|---|
Protein | 37.3g |
Carbohydrate | 62.4g |
Fat | 24.2g |