Coconut Poached Thai Chicken Salad with baby spinach, spring herbs and scallions.
A flavorful, paleo approved entree salad.
Spring has sprung and with it come the tenderest baby greens imaginable. In this paleo-approved Thai Chicken Salad, the chicken breast is gently poached in a flavorful coconut broth. Once cooled, the poached chicken is gently pulled apart and tossed with baby spinach and three different herbs – basil, mint and cilantro which gives this its incredible flavor. From here you can add other veggies like thinly sliced radishes, Turkish cucumbers, carrot ribbons and green onions. Top the salad with something crunchy or crispy- roasted peanuts or crispy shallots. It’s a lovely entrée salad, perfect for spring and summer.
On the home front: we are still on our west coast road trip, almost to our southernmost point. Currently we are perched high up in the hills of Los Angeles, the city that I grew up in.
One of the best things about this area, aside from the ethnically diverse, delicious food, is all the incredible produce at local farmers markets. I’ve been in heaven. A million kinds of citrus, tender spring greens, crazy unusual mushrooms, gorgeous colorful beets and carrots. And Artichokes! Oh! And my favorite….. strawberries! Incredible. The diversity here is beautiful and astounding. On so many levels.
Give this Coconut Poached Thai Chicken Salad a try…. I know you’ll love the flavor!
For more Thai – inspired dishes take a peek at these 10 Warming Thai Recipes.
Or my favorite…. Thai Noodle Salad! Always a hit!
- 1 14 ounce can coconut milk
- 1 lime (divided)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fish sauce
- 3 kefir lime leaves– optional
- 2 4-6 ounce boneless, skinless chicken breasts ( or one 8 ounce breast, cut in half)
- 2 large handfuls baby spinach ( about 4 ounces)
- 1 small Turkish cucumber
- 2 scallions, thinly sliced at a diaganol
- 1/4 cup cilantro leaves
- 1/4 cup torn mint leaves
- 1/4 cup torn basil leaves (Thai basil is nice)