Vietnamese Coconut-Poached Chicken And Rice-Noodle Salad Recipe

Recipe By Slurrp

This Vietnamese coconut-poached chicken and rice-noodle salad is a refreshing and flavorful dish. The chicken is poached in a fragrant coconut broth, which infuses it with a rich and creamy flavor. The rice noodles add a light and delicate texture, while the fresh herbs and vegetables provide a burst of freshness. Topped with a tangy and spicy dressing, this salad is perfect for a light lunch or dinner.

4.1
23 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Vietnamese Coconut-Poached Chicken And Rice-Noodle Salad
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ingredients serve

Ingredients for Vietnamese Coconut-Poached Chicken And Rice-Noodle Salad Recipe

  • 1/2 cup Coconut Milk
  • 1/2 cup Chicken Broth
  • 1/2 Stalks Lemongrass, Bruised
  • 1/4 inch Ginger, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 Boneless, Skinless Chicken Breasts
  • 2 ounce Rice Noodles
  • 1/4 Cucumber, Thinly Sliced
  • 1/2 Carrots, Julienned
  • 0.06 cup Fresh Mint Leaves
  • 0.06 cup Fresh Cilantro Leaves
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Fish Sauce
  • 1/4 tablespoon Sugar
  • 1/4 teaspoon Chili Garlic Sauce
  • as required Crushed Peanuts And Lime Wedges, For Garnish

Directions: Vietnamese Coconut-poached Chicken And Rice-noodle Salad Recipe

Cooking Directions

  • STEP 1.In a large pot, combine coconut milk, chicken broth, lemongrass, ginger, and garlic. Bring to a simmer.
  • STEP 2.Add chicken breasts to the pot and poach for 15-20 minutes, until cooked through. Remove chicken from the pot and let it cool.
  • STEP 3.Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water.
  • STEP 4.Slice the cooled chicken into thin strips.
  • STEP 5.In a large bowl, combine the rice noodles, chicken, cucumber, carrots, mint, and cilantro.
  • STEP 6.In a small bowl, whisk together lime juice, fish sauce, sugar, and chili garlic sauce. Pour the dressing over the salad and toss to combine.
  • STEP 7.Serve the salad chilled, garnished with crushed peanuts and lime wedges.

Cooking Tips

  • Make sure to rinse the rice noodles with cold water after cooking to prevent them from sticking together.
  • For a vegetarian version, you can substitute tofu or tempeh for the chicken.
  • Feel free to add other vegetables such as bell peppers or bean sprouts to the salad for extra crunch and flavor.

Storage and Serving

  • This salad is best served chilled, so refrigerate it for at least 1 hour before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, you can garnish the salad with additional fresh herbs and crushed peanuts.
Nutrition
value
809
calories per serving
52 g Fat15 g Protein69 g Carbs18 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    15g
  • Carbs
    69g
  • Fiber
    18g

MacroNutrients

  • Carbs
    69g
  • Protein
    15g
  • Fiber
    18g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    137mg
  • Iron
    6mg
  • Vitamin A
    2100mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    121mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    80mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    139mg
  • Manganese
    3mg
  • Phosphorus
    315mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp