Coconut Poached Chicken and Mango Salad



Serves 4 – 25 minutes to prep, 20 minutes to cook.


  • 2 cups chicken stock
  • 1 fresh ginger, peeled, thinly sliced
  • 6 fresh coriander leaves
  • 310ml (1¼ cups) coconut milk
  • 4 (about 800g) chicken breast fillets
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 2 fresh mangoes sliced
  • 1 avocado chopped
  • 1 red capsicum finely sliced
  • 3 spring onions finely sliced
  • 1 fresh red chilli finely sliced
  • Handful fresh mint
  • roasted cashews (handful)



  1. 1. Bring the stock, ginger,3 coriander leaves and 250ml (1 cup) of the coconut milk to a simmer in a deep frying pan over low heat. Add the chicken and cook for 15 minutes or until the chicken is just cooked. Remove from heat and set aside for 5 minutes to infuse. Use tongs to transfer the chicken to a plate to cool. When cooled, shred the chicken.
  2. Combine the lime juice, fish sauce and remaining coconut milk in a small bowl to make a dressing.
  3. Add the shredded chicken to the dressing and combine with the mangoes, avocado, capsicum, spring onion, chilli, 2 coriander leaves into in a large bowl. Transfer to a platter. Sprinkle with the cashews and the remainder coriander on top.

Recipe supplied by Fit and Fresh Serve



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