Chicken and Coconut Salad

A vibrant Thai-inspired salad featuring poached chicken thighs in a sweet and savory coconut dressing with fresh vegetables and peanuts.

Chicken High Protein Gluten Free Salad Thai Coconut Milk

Estimated Nutrition

Calories

430.1

kcal / serving

2580.4 kcal total

Carbs

13.6g

per serving

81.6 g total

Fat

30.4g

per serving

182.4 g total

Protein

25.7g

per serving

154.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

substitute golden caster sugar if unavailable

CondimentsSauces

Fish Sauce

Liquids

400

Coconut Milk

1 can

Meat

piece

Chicken Thighs

bones removed

NutsSeeds

100

Peanuts

roasted

handful

Coriander Leaves

piece

Lime Leaves

Vegetables

piece

Shallots

small Thai ones if possible

0.5

piece

Red Pepper

small

piece

Red Chillies

long

0.5

piece

Cucumber

peeled

Method

Boil palm sugar, fish sauce, and coconut milk in a heavy-based frying pan.

Simmer chicken thighs in the liquid for 10 minutes and leave to cool.

Finely slice shallots and cut deseeded pepper and chillies into thin strips.

Deseed cucumber and use a peeler to create long strips.

Chop roasted peanuts and mix with coriander.

Combine the sliced vegetables in a bowl.

Remove skin from cooled chicken and cut into thin strips.

Add chicken and cooled coconut liquid to the vegetable mix.

Toss the salad well and serve topped with nuts and coriander.