Coconut Poached Chicken Salad...Coconut Poached Chicken Salad with Spinach & Spring Herbs

Name: Coconut Poached Chicken Salad with Spinach & Spring Herbs
Prep time: 14 min
Cook time: 35 min
Total time: 49 min
Yield: 2 Persons
Cuisine: International
Ingredients: Optional additions: avocado slices, thinly sliced jalapeno, flaked coconut, sliced radishes, snap peas, store bought crispy shallots, roasted peanuts.; 2 large handfuls baby spinach ( about 4 ounces); 1/4 cup torn basil leaves (Thai basil is nice); 1 14 ounce can coconut milk; 1/4 cup cilantro leaves; 1 small Turkish cucumber; 2 4-6 ounce boneless, skinless chicken breasts ( or one 8 ounce breast, cut in half); 1/2 teaspoon fish sauce; 3/4 teaspoon kosher salt; 1 lime (divided); 3 kefir lime leaves- optional; 1/4 cup torn mint leaves

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Cuisine

International

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Servings

2 Persons

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Prep Time

14 Minutes

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Cook Time

35 Minutes

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Difficulty

Medium Level

Coconut Poached Chicken Salad with Spinach & Spring Herbs takes roughly 35 minutes from beginning to end. This main course has 752 calories, 34g of protein, and 62g of fat per serving. This recipe serves 2. For $4.67 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 65 people have tried and liked this recipe. Spring will be even more special with this recipe. Head to the store and pick up kosher salt, torn mint leaves, torn basil leaves, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Feasting at Home. Overall, this recipe earns a spectacular spoonacular score of 99%. Similar recipes are Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews, Shrimp Poached in Coconut Milk With Fresh Herbs (Yerra Moolee), and Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee).

DeliciousTastyWell Prepared

Ingredients

•Optional additions: avocado slices, thinly sliced jalapeno, flaked coconut, sliced radishes, snap peas, store bought crispy shallots, roasted peanuts.

•2 large handfuls baby spinach ( about 4 ounces)

•1/4 cup torn basil leaves (Thai basil is nice)

•1 14 ounce can coconut milk

•1/4 cup cilantro leaves

•1 small Turkish cucumber

•2 4-6 ounce boneless, skinless chicken breasts ( or one 8 ounce breast, cut in half)

•1/2 teaspoon fish sauce

•3/4 teaspoon kosher salt

•1 lime (divided)

•3 kefir lime leaves- optional

•1/4 cup torn mint leaves

Cooking Instructions

01
Place the coconut milk, juice from half a small lime, salt, fish sauce and optional kefir lime leaves in a sauce pan and bring to a gentle simmer over medium heat.
02
Add the chicken breast, cover, and simmer gently for 15 minutes or until chicken pulls apart easily with two forks.
03
Let cool.
04
Place salad ingredients in a medium mixing bowl and toss gently to combine. Set aside.Once chicken is cooked, using two forks shred the chicken into bite size pieces and set aside.
05
Let the cooking liquid cool to room temp, about 10 minutes.
06
Add the chicken to the salad bowl and spoon some the cooled flavorful coconut broth over the salad, toss gently just enough to lightly coat the leaves. Divide among two large plates and garnish with lime wedges & crispy shallots and any other additional garnishes.
07
Serve immediately.You can also make this ahead, keeping the dressing on the side (which will need to be warmed to room temp).

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023