Warm coconut chicken salad

A healthy and easy warm coconut chicken salad.

  • 30 mins cooking
  • Serves 4
  • Print


Warm coconut chicken salad
  • 1 1/2 cup (375ml) coconut milk
  • 410 gram chicken breast fillets
  • 100 gram baby asian greens
  • 2 carrots (240g), cut into matchsticks


Warm coconut chicken salad
  • 1
    Place coconut milk and chicken in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Remove pan from heat; cool chicken, covered, in poaching liquid for 10 minutes.
  • 2
    Remove chicken from poaching liquid; reserve ⅔ cup (160ml) liquid, discard remaining liquid.
  • 3
    Shred chicken. Reheat reserved liquid in same pan. Place chicken and heated liquid in a large bowl with remaining ingredients; season to taste.

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