Asian chicken salad

This salad packs a punch in terms of classic, fresh, limey Asian flavours.
 
asian chicken salad

Recipe from: 13 November 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 1
    large or 2 small chicken breasts
  • 1/2
    can
    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
    handful
    sprouts
  • For the soy-lime dressing:
  • 1
    tsp
    soy sauce
  • 1
    tsp
    honey
  • 1
    tsp
    grated fresh ginger
  • Juice of 1 lime
Servings: Change Serving
 
 

Method

 
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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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