Poached Thai Chicken Salad

This is one of my favourite salads, because it is a really fast, clean and simple dish that is packed with flavour! It looks so beautiful too. 

See the recipe video here: https://www.youtube.com/watch?v=N8_WUmuz7D0

Poached Thai Chicken Salad
  • 2 Chicken Breast
  • 1 can coconut Milk
  • 1 cup stock or water
  • 1 Stalk Lemon Grass, bruised and chopped
  • 4 Kaffir leaves, torn
  • 1-2 cloves garlic, chopped
  • 1 knob ginger, chopped
  • 1 chilli, chopped
  • Splash coconut vinegar, to taste
  • 1-2 tbsp fish sauce, to taste
  • juice 1-2 limes, to taste
  • 1/2 cabbage, shredded finely
  • 1 carrot, shredded finely
  • 1/2 bunch coriander, torn
  • 1/2 munch mint, torn
  • Chopped cashews or peanuts
  • Toasted coconut or shallots to garnish


Roughly chop aromatics. Place the milk, stock, lemon grass, kaffir, garlic, ginger and chilli in a pot and bring to a simmer. Add chicken and turn to low, and cook for 5-8 minutes. Take off the heat and allow to poach gently for a further 5-8 minutes.

Toss cabbage, carrot, coriander and mint gently in a bowl.

When chicken is cooked through, gently shred with a fork, then toss through salad.

Take a portion of the poaching liquid and season to taste with lime, fish sauce and coconut vinegar. Dress the salad with this.

Serving Suggestion:

  • I like to top with crushed nuts, toasted coconut and shallots pickled in coconut vinegar- pickle while preparing meal. You can see how I do this in the video link above.
  • Experiment with your favourite protein- fish and prawns work well too.
  • Add brown rice noodles for the kids





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