Eat

Coconut Poached Chicken Salad with Asian-Spiced Sweet Potato

by Rosie McKay

You've probably gathered by now that I love to cook and I love to eat. I also love the challenge of creating recipes using what I have in my cupboards and fridge - wasting food is a pet hate! This is how this salad came about - I wanted something healthy for dinner that was tasty and quick to make. Using a recipe from Goodfood as my basis, I created my own version. It was delicious! Would love to know what you think so be sure to drop me a line if you make it!

See Need Want Poached Chicken Salad Recipe
Recipe by: Recipe by Rosie McKay
Prep time 30
Cook time 30
Serves 4
Difficulty Easy

Method

  • Step 1. Preheat oven to 200 degrees C. In a bowl toss cubed sweet potato with the Asian seasoning and olive oil. Spread on a baking tray lined with bake paper and bake for 10-15 minutes or until browned. If you are toasting your own nuts, pop on a small tray and toast at the same time - just remember to check on them and pull them out after about 5-7 minutes.

  • Step 2. Meanwhile, prepare the quinoa to packet instructions. Once cooked set aside to cool, then fluff with a fork.

  • Step 3. At the same time, put coconut milk into a small pot. Place on a medium heat and bring to a gentle boil. Reduce to a simmer and add whole chicken breasts and a pinch of salt. Simmer gently for seven minutes, with the lid off, then remove from heat. If the coconut milk doesn't cover the whole chicken breast, turn over after 3.5 minutes. Cover and stand for fifteen minutes. Remove the chicken from the broth and set aside to cool.

  • Step 4. Once the chicken has cooled, shred with two forks and place it into a large salad bowl. Add all your other ingredients - the quinoa, sweet potato, avocado and spinach leaves.

  • Step 5. In another bowl whisk together the tamari, rice vinegar (or Chinese rice wine which is what I used), 2 teaspoons of water, brown sugar and sesame oil. Toss the dressing through the salad. Top with roasted peanuts and serve.

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