Coconut Poached Thai Chicken Salad with baby spinach, spring herbs and scallions. A flavorful Thai-inspired Entree Salad. Paleo approved.
- 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)
Spinach Spring Herb Salad
- 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)
Optional additions: avocado slices, thinly sliced jalapeno, flaked coconut, sliced radishes, snap peas, store bought crispy shallots, roasted peanuts.
Place the coconut milk, juice from half a small lime, salt, fish sauce and optional kefir lime leaves in a sauce pan and bring to a gentle simmer over medium heat.
Add the chicken breast, cover, and simmer gently for 15 minutes or until chicken pulls apart easily with two forks. Let cool.
Place salad ingredients in a medium mixing bowl and toss gently to combine. Set aside.
Once chicken is cooked, using two forks shred the chicken into bite size pieces and set aside. Let the cooking liquid cool to room temp, about 10 minutes.
Add the chicken to the salad bowl and spoon some the cooled flavorful coconut broth over the salad, toss gently just enough to lightly coat the leaves. Divide among two large plates and garnish with lime wedges & crispy shallots and any other additional garnishes.
You can also make this ahead, keeping the dressing on the side (which will need to be warmed to room temp).
- Serving Size:
- Calories: 393
- Sugar: 2 g
- Sodium: 1106.7 mg
- Fat: 27.5 g
- Saturated Fat: 22.1 g
- Carbohydrates: 11.2 g
- Fiber: 2.7 g
- Protein: 30.2 g
- Cholesterol: 82.7 mg