Thai Coconut Chicken Salad

Fresh, vibrant and packed with flavour, this Coconut Poached Thai Chicken Salad is the perfect mix of creamy, crunchy, sweet and spicy. Tender chicken poached in coconut is tossed with crisp cabbage, carrot, edamame, fresh herbs, chilli, peanuts and crispy shallots, then brought together with a generous drizzle of our Rich Glen Sweet Chilli Garlic Dressing. It’s colourful, refreshing and deliciously moreish, making it a beautiful option for an easy lunch, light dinner or sharing around the table.

For a vegan option, simply swap the chicken for crispy tofu.

Recipe In Collaboration With Issy, Olive & Spice.

Ingredients

2 chicken breasts (or 400g firm tofu for a vegan option)
1 can coconut cream
800g water
2 kaffir lime leaves (optional)
1/4 red cabbage
2 carrots
250g edamame
1 red chilli
1 bunch coriander
1 bunch mint
1/4 cup salted roasted peanuts
1/3 cup coconut flakes
1/4 cup crispy shallots
Rich Glen Sweet Chilli Garlic Dressing (about half a bottle, or to taste)

Directions

In a medium pot, bring the coconut cream and water to the boil. Add the kaffir lime leaves and chicken breasts and poach for 20 minutes, or until cooked through. Vegan option: Swap the chicken for 400g firm tofu. Cut into cubes and pan-fry until golden and crisp on all sides. Set aside, then add to the salad when combining all the ingredients.
Meanwhile, prepare the salad ingredients: finely slice the cabbage, julienne the carrots, thinly slice the chilli, and pick the coriander and mint leaves from their stems. Defrost the edamame by placing it in a sieve set over a bowl of water for 10 minutes.
Remove the chicken and let it cool for 10 minutes before shredding - a stand mixer with the whisk attachment, or a hand mixer, makes quick, even work of this.
Combine all the ingredients in a large bowl and top with the sweet chilli garlic dressing to taste.

← Older Post

Products used in this recipe