Poached Chicken Salad with Creamy Coconut Herby Dressing

September 15, 2015

Ingredients for salad:

2 chicken breasts                     3 radishes                         2 tablespoons walnut oil

zest of 1 lemon                         10 snowpeas                     1 zucchini

1 baby cos lettuce                    50g crushed walnuts


What you need?

Zester                                         Mandolin                              Handheld food processor


Ingredients for dressing:

1 small avocado                        50ml Coconut milk               1 small garlic clove

2 anchovy fillets                       bunch parsley                         bunch basil

A teaspoon salt                         50ml olive oil                         1 lemon – juice



Cook Chicken

Place the chicken breasts into a medium saucepan and fill with water. Bring to the boil and simmer for 15minutes, ensuring the water is covering the chicken.

Make the Dressing

Zest the lemon and set aside. Place all ingredients except for the olive oil and lemon in a food processor or blender and blitz until well combined. Pour the oil into the processor and whiz until the dressing thickens. Add the juice of half the lemon and stir through.

Prepare the Salad

Rinse the cos lettuce and tear the cos leaves into a bowl. Thinly slice the radishes and zucchini with a mandolin and add to the bowl. Chop the snow peas into thirds; add to the bowl along with the walnut oil. Season with salt and pepper to taste and gently mix.

Assemble the salad:

Once cooked, drain the chicken and place on a chopping board to cool. Smear a generous amount of the Creamy Coconut Herb dressing onto two plates. Place the salad on top. Cut the chicken into thick slices and place on top of the salad. Scatter with walnuts and lemon zest and enjoy!


Recipe by Tucker Street  

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