Lychee Poached Chicken Salad with Coconut, Lime and Chilli
Yum! I'm making this.
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
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
❷To 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.
❸To 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.
★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.