Coconut Milk Poached Chicken Salad

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Coconut Milk Poached Chicken Salad
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 1 x 400ml tin of coconut milk
  • 4 deboned and skinless chicken breasts
  • Salt and freshly ground black pepper
  • 10 fresh Brussels sprouts
  • 40ml olive oil
  • 200g baby spinach leaves
  • 200g sugar snap peas
  • 300g exotic baby green tomatoes (or tomatoes of your choice)
  • 4 fresh figs, cut in half
  • 120g blackberries
  • 50g fresh coconut shavings
  • 6 ? 8 pea shoots sprigs
  • 1 fresh lime
For the Dressing:
  • 100ml olive oil
  • 40ml lime juice
  • Grated rind of 1 lime
  • 1 clove of garlic, crushed
  • Salt and freshly ground black pepper

  • Method

  • 1
    Preheat the oven to 180°C.
  • 2
    Pour the coconut milk into a non-stick pan over a moderate heat. Carefully place the chicken breasts into the coconut milk and season with salt and pepper. Cover the pan with a lid and poach the chicken for about 15 ? 20 minutes, until cooked. Remove from the heat and leave to cool.
  • 3
    Loosen the Brussels sprouts leaves and place on a nonstick baking tray. Drizzle with olive oil and season with salt. Place in the oven for 15 ? 20 minutes until crisp. Remove and let cool.
  • 4
    Take the cooled chicken breasts out of the coconut milk and cut into slices. Arrange the chicken, spinach leaves, sugar snap peas, tomatoes, figs and blackberries on a Le Creuset Barbecue Platter. Sprinkle coconut shavings and pea shoots over. Place the fresh lime on the platter.
  • 5
    To make the dressing, mix all the ingredients together in a bowl. Drizzle over the salad and serve.
  • 6
    Cook's note: Coconut cream can also be used to poach the chicken in ? the result will be creamier.