Fresh Herbs Poached Chicken Salad
Chicken salad with big flavors and a little tropical touch is what we want to share with you today. This is another way to enjoy a chicken salad with some fresh herbs like lemongrass and mint. Instead of regular dressing, we used evaporated milk. Finally, a delicious salad that fits into the summer theme for your next summer backyard BBQ gathering with your family and friends.
Ingredients
- 2 Chicken breasts (poached & shredded)
- 3-4 Tablespoons Fresh Lemongrass (Thinly sliced)
- 2 Stalks Fresh Mints
- 1 Fresh Red Chilli (Chopped)
- ½- 1 Tablespoon Lime Juice/Kumquat Juice
- 1 Cup Cabbage (Shredded & Blanched (optional))
- ⅛-¼ Cup Fat Free Evaporated Milk Mayo Mixture (see below for ingredients)
- ⅛ Cup Roasted Coconut Flakes (For garnishing - optional)
- Salt to taste
Ingredients For Dressing (Fat Free Evaporated Milk Mayo Mixture):
- ⅛ Cup Fat Free Evaporated Milk (-/+ adjustable)
- 3 Tablespoons Hellmann’s Mayonnaise Olive Oil
Instructions
- Bring a pot of water to a boil.
- Prepare and shred/cut the cabbage.
- Once the water is ready, quickly blanch the shredded cabbage for 4-5 seconds. Remove the blanched cabbage and rinse it with cold water to stop the cooking process. Drain them in a colander and set them aside. Do not remove the boiled water from the pot. We are going to poach the chicken breasts in the same pot of boiled water.
- Poach the chicken breasts until cooked through. Remove it from the pot and set it aside to cool before shredding it with two forks. Set it aside.
- Mix Mayo & Evaporated Milk together, set aside.
- lice/cut up fresh lemongrass. Set it aside.
- Rinse, remove fresh red chilli seeds and cut them up.
- Give the fresh mint a quick rinse and remove the leaves from the stems. Set it aside
- In a salad bowl, add all the prepared ingredients above, salt to taste and toss to mix until everything is coated with dressing. Garnish with roasted coconut chips/flakes before serving (optional). Serve right away or chill them in the fridge for an hour or two before serving.
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Video
Tips & Notes
- You can use dark meat if you prefer.
- You can substitute evaporated milk with half & half/ almond milk/soy milk/lactose free evaporated milk/dairy free evaporated milk.
- You can skip the blanching process for cabbage and use it raw. For this salad, I prefer them blanched because they add a sweet and flavorful flavor to the salad.
- This salad can be served cold. Chill them in the fridge for two hours before serving. Alternatively, you can serve them right away. I prefer to chill them in the fridge before serving them. Either way is fine.
- If fresh red chilli is not available, you can use fresh Jalapeños.
