Coconut Poached Chicken Vermicelli Salad

Coconut Poached Chicken Vermicelli Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 3, 2016.
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This salad is a fresh and tasty delight.

Ingredients

COCONUT POACHED CHICKEN

  • 600g chicken breasts, cut into 2–3cm strips
  • 1 can coconut milk
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 5cm piece ginger, thinly sliced

SALAD

  • 200g vermicelli noodles
  • ½ telegraph cucumber, quartered lengthwise, seeds scraped out with a teaspoon, thinly sliced on an angle
  • 2 carrots, peeled and cut into matchsticks or grated
  • 2 spring onions, thinly sliced
  • 1 courgette, cut into thin matchsticks or grated

DRESSING

  • ½ cup reserved poaching liquid
  • Juice of 1 lemon
  • 3 tablespoons fish sauce
  • 3 tablespoons sweet chilli sauce

TO SERVE

  • 2–3 tablespoons chopped coriander leaves and stalks

Steps

  1. a full kettle to the boil.
  2. Place chicken, coconut milk, sugar, fish sauce and ginger in a medium pot on low heat and bring up to a gentle simmer. Cook for 5 minutes or until chicken is just cooked through. Re-serve half cup of the liquid for the dressing, then drain. Shred or cut the chicken into strips.
  3. Place vermicelli in a heat-proof bowl and pour boiling water over to cover. Stir to separate strands and leave for 4–5 minutes. Drain well and rinse under cold water, then drain again. Drizzle with a little oil to prevent sticking.
  4. Whisk all dressing ingredients together in a bowl and set aside. Combine all salad vegetables in another bowl.
  5. Add vermicelli and chicken into the bowl with the vegetables. Add dressing and mix well.
  6. Use tongs to serve into individual bowls and garnish with coriander.

Nutritional Information

Energy 2608 kj
623 kcal
Protein 46.0g
Carbohydrate 51.6g
Fat 24.9g