Poached Coconut Chicken Salad

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  • 400 ml coconut milk
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, crushed
  • 500 g boneless chicken breast fillet skin
  • 1 tablespoon of fish sauce
  • 2 cups of water
  • 1/4 thinly sliced ​​Spanish onion
  • 3 cups finely grated red cabbage
  • 2 julienne carrots
  • 1/4 cup fresh mint
  • 1/4 cup Thai basil
  • 1/4 cup fresh coriander


  • 2 lime
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, crushed
  • 1 long fresh red chili, finely chopped
  • 1/4 cup of water
  • 2 tablespoons of fish sauce
  • 2 tablespoons of coconut milk


  1. Rinse the chicken and place it in a small saucepan with 400 ml of coconut milk, water, fish sauce, ginger and garlic over medium high heat.

  2. Bring to a boil, then reduce over low heat until chicken is cooked through (about 15-20 minutes).

  3. Remove from the heat and let cool. Transfer the chicken to a plate and shred it. Set aside.

  4. Combine the dressing ingredients in a small jar or similar and shake until well combined. Taste and adjust the dressing, adding more limes, water, or chili as needed.

  5. Combine cabbage, carrots, mint, Thai basil, and coriander leaves in a medium bowl.

  6. Place salad, shredded chicken, and dressing in separate containers for lunch. Combine all ingredients when you are ready to eat.


Pack in the lunch box with pita pockets or integral wraps for a delicious option.

Coconut With Salad Poached Chicken

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