Annabel Bateman | What Annabel Cooks

Inspiring wellness. Food. Essential Oils. Thyroid. Lifestyle.

  • Home
  • Food
    • 30 Day Wellness Challenge
    • All Recipes
    • AIP Recipes – Auto Immune Protocol
    • Breakfasts
    • Dairy Free
    • Chicken, turkey, duck & fish
    • Christmas
    • Drinks & Smoothies
    • Kitchen Basics – Sauces, Condiments etc
    • Paleo
    • Red Meat
    • Salads
    • Snacks
    • Sweet Treats
    • Thermomix Recipes
    • Vegetable & Side Dishes
    • Videos
    • doTERRA Essential Oil Recipes
    • YIAH herb & spice recipes
    • Daniel Fast Recipes
  • Essential Oils
    • Learn more about essential oils in my Facebook Group
    • How to buy
      • Buy Essential Oils for Thyroid Support
    • Resource Book: The Essential Life
    • Essential Oils 101
    • Essential Oils for Thyroid Support
    • doTERRA Essential Oils for Men
    • Info & Uses on each oil/blend
      • Lemon
      • Peppermint
    • 10 ways to cook with essential oils
    • doTERRA Essential Oil Recipes – Food
  • Kickstart Program
  • Annabel’s Kitchen
    • Kitchen Tips
    • Blog posts
    • Cookbook
      • Buy
      • Book Stockists
      • Cookbook addendum
  • Shop
    • Kickstart Challenge Packages
    • Cookbooks
  • About Annabel
You are here: Home / Recipes (all gluten & grain free) / Annabel's Favourites / thai coconut poached chicken salad

thai coconut poached chicken salad

October 9, 2013 by whatannabelcooks 1 Comment

The Spirit House at Yandina on the Queensland Sunshine Coast is a completely standout Thai restaurant.  A few years ago for my husband’s 40th birthday we booked out one of their famous cooking classes for  our friends and together we sliced, diced and ate divine Thai food.  This poached chicken comes from the Vietnamese Chicken Salad we cooked on the night.  My  paper copy of the recipe is well marked, stained and often cooked!   This version is much simpler than the original recipe which makes it good for every night cooking.  Next time I make the full version, I’ll post that too.

Poached chicken

  • 250ml tin coconut cream (Mae Ploy brand if possible)
  • 1 knob peeled ginger, sliced thinly
  • 1 Tbsp light palm sugar
  • 1 Tbsp fish sauce
  • 1 coriander root, cleaned and scraped
  • 250ml chicken stock
  • 500g chicken breast
  1. Combine cream, ginger, sugar, fish sauce, coriander root and chicken stock in a large saucepan.
  2. Bring liquid to the boil then reduce to a simmer.
  3. Add chicken breast and poach on low heat for 10 mins.
  4. Turn off heat and let chicken cool in the liquid.
  5. When cool, remove the chicken and shred it.
  6. Keep the poaching liquid and use it for another meal – I often make some kind of coconut soup out of it.

Salad

  • roasted butternut pumpkin (peel, dice half a butternut pumpkin.  Toss in coconut oil and sprinkle with salt.  Bake in oven at 200C for about 30 mins until roasted.  Allow to cook or serve warm).
  • mixed salad greens
  • fresh coriander
  • 1 Tbsp fried shallots (in Asian section of supermarket)
  • 1 avocado, chopped
  • cucumber, sliced
  • any other salad vegetable you’d like to toss in.
  1. Toss salad vegetables.
  2. Add poached chicken and pumpkin on top of the salad.
  3. Sprinkle with coriander and fried shallots.
  4. Pour over some of the cooled poaching liquid  as a dressing.

If you like it, share it!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Annabel's Favourites, Auto Immune Protocol (AIP), Chicken, turkey, duck & Fish, Dairy Free, Nut free, Paleo Recipes, Recipes (all gluten & grain free), Salads Tagged With: avocado, coconut palm sugar, gluten free, paleo, paleo main course recipes, poached chicken, thai chicken, thai salad

« paleo pulled pork ‘tacos’
auto-immune protocol »

Trackbacks

  1. rainbow noodley salad | whatannabelcooks says:
    November 22, 2013 at 8:14 am

    […] This would work well with nuts if you eat them or adding some diced orange, the options are endless!   Looks fabulous all spread out on a platter.  We ate it topped with poached chicken. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Contact Annabel

0409 076 040
whatannabelcooks@gmail.com

Join me on social media

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress