Green mango and coconut-poached chicken salad
- 2½ cups (310g) shredded green mango or green papaya
- ½ cup (8g) small mint leaves
- 200g sugar snap peas, blanched and split lengthways
Coconut-poached chicken
- 400ml coconut milk
- ¼ cup (60ml) lime juice
- 2 tablespoons fish sauce
- 3 teaspoons caster (superfine) sugar
- 3 teaspoons finely grated ginger
- 1 long green chilli, halved
- 6 Thai lime leaves, lightly crushed
- 3 x 180g chicken breasts, trimmed
To serve
- snow pea tendrils
- To make the coconut-poached chicken, heat a large deep frying pan over medium heat. Add the coconut milk, lime juice, fish sauce, sugar, ginger, chilli and lime leaves and stir to combine. Bring to a gentle simmer and cook for 4 minutes.
- Add the chicken, cover, and reduce the heat to low. Cook for 8 minutes. Remove the lid, turn the chicken over and cook for a further 8–10 minutes or until the chicken is cooked through. Remove the chicken and reserve the poaching liquid. Refrigerate the chicken until cool, then thinly slice.
- Bring the reserved poaching liquid to a simmer and cook for 5 minutes or until thickened slightly. Strain into a heatproof jug and refrigerate until cool.
- To serve, place the chicken, green mango, mint and sugar snap peas into teacups or serving plates. Drizzle with the reserved poaching liquid and top with snow pea tendrils. Serves 4
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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Photography: Chris Court
© DONNA HAY GROUP
