MEMORIAL DAY WEEKEND SALE! 20% OFF ALL ORDERS $40+ with code: HAPPYSUMMER20 (*discount codes cannot be combined. limited offer.)

Lychee Poached Chicken Salad with Coconut, Lime and Chilli

We have run out of stock for this item.

This Lychee poached chicken salad with coconut lime and chili is such a wonderful summery recipe. The poached chicken really takes on the Lychee flavor and the salad is full of tang and spice.

Prep Time: 20 min
Cook Time: 10 min
Skill Level:
Serves 4

[[start tab]]


Poaching Liquor:
1 cup Lychee Coconut Lime dressing
1 cup coconut milk
1 Lemongrass stalk (bruised)
2 Kaffir Lime Leaf
2tbsp fish sauce
salt & pepper

7oz / 200g Poached chicken breast shredded
4 sticks spring onion julienne
1 bunch Thai mint leaves (garden mint is fine)
½ bunch Thai basil
1oz / 40g carrot shredded4oz/100g bean shoots
1oz / 40g mouli (white radish)

2 limes juice of
1-2oz/30-50g palm sugar
1 red chili chopped
1 green chili chopped
10 cilantro/coriander roots
6-8 lime leaves (de-veined)
1 clove garlic crushed
1oz/28g galangal (wild ginger) chopped and crushed
1cup seasoned coconut cream with salt and sugar
2tbsp fish sauce

[[end tab]][[start tab]]


❶First marinade the chicken breast for at least 1 hour, more is better.
To poach the chicken, remove the breast from the Lychee marinade. In a pot place the marinade and the coconut milk with lemongrass, lime leaf, fish sauce and white pepper and bring to the boil, then turn heat down to simmer. Add chicken breast and simmer till cooked - approximately 10 minutes. Remove chicken and allow to cool, shred chicken meat.
To make the dressing, place the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar.  Pound this mixture until smooth then add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.
Place the poached chicken into a bowl and add carrots, mouli, bean shoots and then all the herbs. Lightly mix these together & then add the dressing.
❺Garnish with some finely shredded spring onion & coriander.

★It is imperative that this dressing is served at room temperature, so as to achieve maximum flavor, it is also important to remember that the coconut cream must not be too thick to achieve the desired consistency.

[[end tab]][[start tab]]



[[end tab]][[start tab]]



[[end tab]]


Related products

View all
Grilled Swordfish with Pineapple Salsa
Bacon Cheeseburger Sliders with Tomato Kasundi BBQ Sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
Left Continue shopping
Your Order

You have no items in your cart