Coconut Poached Chicken Vermicelli Salad

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.


Poached Chicken

  • 1 pack chicken breasts
  • 1 piece of ginger
  • 1 can coconut milk
  • 1 Tbsp fish sauce


  • ½ telegraph cucumber
  • 1 carrot
  • 1 courgette
  • 1 spring onion
  • 100g vermicelli


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Pull chicken Roughly pull chicken with 2 forks and season to taste.
  5. 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.
  6. Serve salad with mint and a lemon wedge.

Nutritional Information

Energy 2561 kj
612 kcal
Protein 37.3g
Carbohydrate 62.4g
Fat 24.2g