This
Poached chicken salad was a new dish
for me. The first time, believe it or
not, that I have poached chicken! The
result had a subtle coconutty flavour that was very pleasant.
I
poached chicken thighs in a mixture of white wine, coconut milk and chicken
stock. I put ½ a lemon into the liquid
as well as a piece of ginger, a clove of garlic, a bay leaf plus salt and white
pepper.
It
poached at a gentle simmer for 20 minutes and then I left it to cool. I reserved the liquid for use as a future
stock in a casserole.
Once
the chicken had cooled I cut it up into little chunks.
I
added the chicken to a salad of lightly cooked potato cubes, corn sliced off
the kernel after cooking, capsicum (bell pepper), spring onion (scallion), red
onion (sliced finely), chopped Italian parsley, cucumber, a fresh chilli
chopped, and finally, tomato.
The
salad dressing was a mix of crème fraiche, lemon juice, salt and pepper,
crushed garlic (cooked in the poaching liquid at the same time as the chicken),
fish sauce and some sweet chilli sauce.
It
made up enough for dinner and lunch the next day.
This is a perfect spring dish- thanks for sharing.
ReplyDeleteit does sounds delightful for spring and summer. I like the potatoes, something I have never had in chicken salad.
ReplyDeleteMan! This looks delicious !
ReplyDeleteI've poached chicken before, but not in such a flavourful broth. Great idea and more tasty I suspect than using plain water like I do.
ReplyDeleteI've made poached chicken before but never used it for chicken salad, which I love. Your recipe sound yummy. I'll give it a try.
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ReplyDeleteKitchen Secrets and Snippets(formerly jellybelly-shanavi)
I love chicken salads of all kinds. I've never added coconut milk to my poaching liquid -- that sounds like a good idea.
ReplyDeleteThis looks and sounds delicious!
ReplyDelete