Quick Thai Poached Chicken Salad

Dish - Everyday Dish - - Mains -

Let­ting the cooked chicken cool in the poach­ing liq­uid en­sures moist, ten­der meat that’s full of flavour in this easy put-to­gether salad. It’s also de­li­cious served with ver­mi­celli noo­dles.

Cut each chicken breast length­wise to cre­ate 2–3 thin­ner slices.

Put all the re­main­ing in­gre­di­ents in a sauté pan and add the chicken. Gen­tly bring to a bare sim­mer and cook gen­tly for 10 min­utes or un­til cooked, turn­ing the chicken half­way through.

Re­move the chicken to a plate and strain the poach­ing liq­uid into a large bowl. Shred or thinly slice the chicken and re­turn to the poach­ing liq­uid then leave to cool. Re­frig­er­ate if

mak­ing ahead. Salad: Use a veg­etable peeler to shave long strips off the cu­cum­ber and car­rots, work­ing your way around the cu­cum­ber and dis­card­ing the cen­tre with the seeds.

Put the cu­cum­ber, car­rot, spring onions and most of the chilli, co­rian­der and peanuts in a large bowl. Strain the chicken, re­serv­ing the poach­ing liq­uid and add to the salad. Toss to­gether and place on a plat­ter. Scat­ter with the re­main­ing chilli, co­rian­der and peanuts and serve the re­served sauce in a jug for driz­zling over the salad. Serves 4

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