Description
Coconut & Lime Poached Chicken Salad is a refreshing and flavorful dish that combines poached chicken with vibrant salad ingredients, all enhanced by a coconut and lime dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 1 lime, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 tablespoon olive oil
- 1 tablespoon honey (optional)
Instructions
- In a large saucepan, combine coconut milk, chicken broth, lime juice, lime zest, garlic, ginger, salt, and black pepper. Bring to a gentle simmer over medium heat.
- Add the chicken breasts to the saucepan, ensuring they are submerged in the liquid. Cover and poach for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the saucepan and let it cool slightly before shredding or slicing it into bite-sized pieces.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, cilantro, and avocado.
- In a small bowl, whisk together olive oil and honey (if using). Drizzle over the salad and toss gently to combine.
- Top the salad with the poached chicken and serve immediately.
Notes
- For added crunch, toss in some toasted nuts or seeds, such as almonds or sunflower seeds.
- To make it a heartier meal, serve the salad with cooked quinoa or brown rice mixed in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg