Asian chicken salad

Recipe from: 13 November 2012
asian chicken salad

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 1
    large or 2 small chicken breasts
  • 1/2
    lite coconut milk (200ml)
  • 2
    heads baby bok choi
  • 6
    heads tender stem broccoli
  • 1/2
    red pepper - de-seeded
  • and cut into strips
  • 1
  • For the soy-lime dressing:
  • 1
    soy sauce
  • 1
  • 1
    grated fresh ginger
  • Juice of 1 lime


Place the chicken breast and coconut milk in a small pot on the stove and poach the chicken on medium-high, turning half way, for 10-12 minutes, or until the chicken is cooked through.

Remove from the pot, and slice  into 1/2 cm strips on the diagonal. Do not discard the coconut milk.

Meanwhile, in a separate pot of boiling water, cook the bok choi and broccoli for 2 minutes. Drain and divide into two serving bowls. Top with the cooked chicken, red pepper and sprouts.

To the pot in which you cooked the chicken, using the leftover coconut milk, add the soy sauce, honey, ginger and lime juice. Check for balance of flavours and add extra as needed.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: poach  |  boil  |  recipe  |  summer  |  chicken  |  asian

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