Coconut-poached chicken and mango salad

A fresh twist on a Vietnamese-style chicken salad. A summertime hit!

  • 500 ml chicken stock
  • 4 cm ginger root, peeled, thinly sliced
  • 6 coriander stems
  • 300 ml coconut milk
  • 4 chicken breast fillets (appr 800 grams)
  • 2 tbsp lime juice
  • 1 tbsp Thai fishsauce
  • 1 tbsp palmsugar, finely grated
  • 2 small mangoes, peeled, thinly sliced
  • 1 avocado, peeled, thinly sliced
  • 1 red paprika, thinly sliced
  • 3 spring onions, thinly sliced diagonally
  • 1 red chili, thinly sliced diagonally
  • a bunch of mint, leaves picked
  • a bunch of coriander, leaves picked
  • roasted cashews, coarsely chopped to serve

Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan over low heat. Add the chicken. Cook for 15 minutes or until just cooked. Remove from heat. Set aside for 5 minutes to infuse. Use tongs to transfer to a plate. Set aside to cool. Shred.

Meanwhile, combine the lime juice, fish sauce, palm sugar and remaining coconut milk in a small bowl.

Combine the chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and half the coriander leaves in a large bowl. Transfer to a platter. Sprinkle with the cashew and the remaining mint and coriander.

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