James Moffatt
This coconut chicken and herb salad pairs tender poached chicken with brown rice, crisp snake beans and bok choy, all lifted by a fragrant mix of Thai basil, Vietnamese mint and coriander. A coconut-lime dressing ties it together with chilli heat, toasted cashews and fresh coconut for contrast and crunch.
This recipe is ideal for meal prep – simply double the ingredients, store everything separately and warm to serve (or try it chilled instead; see note).
Ingredients
Method
Cook rice in a saucepan of boiling water until tender (25 minutes). Drain.
Meanwhile, place coconut milk, sugar, fish sauce and half the lime juice in a small saucepan and bring to a simmer over high heat. Add chicken, return to a simmer, cover with a tight-fitting lid, reduce heat to low and cook for 8 minutes. Remove saucepan from the heat and stand (6 minutes; or until chicken is cooked through).
Meanwhile, blanch beans in a large saucepan of salted boiling water until tender (3 minutes; adding bok choy in the last minute of cooking). Drain and rinse under cold water to cool.
Remove chicken from the poaching liquid and thinly slice. Stir remaining lime juice into poaching liquid to make a dressing and set aside.
Divide chicken, beans, bok choy, herbs and chilli among serving bowls. Drizzle with coconut milk dressing and scatter with shaved coconut and cashews. Serve with lime wedges on the side.
Note
If serving salad cold, bring coconut dressing to room temperature before serving.
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