
Coconut Poached Chicken Vermicelli Salad
Ready in 35 minutes
• Serves 2
This dish will appear in Classic for Two 3 Night on Sunday, February 24, 2019.
This dish will appear in Classic for Two 3 Night 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.
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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 |