This salad is all kinds of delicious! It’s light, has texture and all the flavour thanks to that satay like dressing. I love gently poaching chicken in coconut milk as it keeps the chicken flavoursome and juicy. No dry poached chicken in sight here! Just lean, healthy flavoursome food!
The poaching liquid in this recipe is flavoured really simply and uses ingredients you’re already using in the rest of this dish. Same goes for the dressing and salad. There’s lots of cross over, so although it might look like a long list of ingredients you’re actually looking at the same ingredient written 2 times. Such as coriander, you use the root in the poaching liquid and the leaf in the salad.
Everything comes together really quickly too, you can prep the salad and dressing while the chicken cooks. Clean up a little while it rests and be eating within 30 minutes, perfect week night meal. Just look at the super simple instructions!
The fresh crunch of the salad is only dressed in lime juice to start with becomes I’m expecting that you’ll drizzle the Thai peanut dressing over EVERYTHING as you eat. You definitely should do this, as it’s delicious and adds a little richness to what is essentially a pretty light meal.
1 can coconut milk -2 Tbs for dressing
2 Coriander roots
1 tsp soy sauce
1 chicken breast
1 cup finely sliced cucumber
1 finely sliced radish
1.5 cups bean shoots
1.5 cup finely sliced snow peas
2 Tbs finely chopped spring onion
1/3 cup coriander leaves
1 tsp lime juice
2 Tbs peanut butter
1 Tbs coconut milk
2 Tbs water
1 tsp ginger, grated
1 tsp finely chopped chilli
1 tsp fish sauce
1/2 tsp lime zest
1 tsp lime juice
1 Tbs soy sauce
Bring coconut cream, water and coriander to the boil in a small pot. Turn down to a simmer.
Cut chicken breast into 3 pieces (removing the little fillet on the under sides then cutting the remaining breast in two). Submerge in the water and simmer for 10 minutes. Remove from the poaching liquid.
Meanwhile, mix together all the dressing ingredients until well combined and smooth.
Toss together salad ingredients with lime juice.
Slice chicken and toss with 1 Tbs of the peanut dressing while the chicken is still hot.
Serve the salad and chicken with the peanut dressing drizzled over the top.