Coconut and Lemongrass Poached Chicken Salad (gf)

Coconut and Lemongrass Poached Chicken Salad (gf)

Lighten up this summer with a fragrant and juicy poached chicken salad.

Serves: 4

Brought to you by Dish

Brought to you by Dish Magazine



  • 400ml can coconut milk
  • finely grated zest and juice 
1 large lime
  • 3 double makrut lime leaves
  • 1 stalk lemongrass, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon sea salt
  • 4 Rangitikei Free Range skinless, boneless chicken breasts


  • 200 grams dried rice noodles
  • 3 cups finely shredded white cabbage
  • 1 small telegraph cucumber, thinly sliced
  • 2 spring onions, thinly sliced
  • ¼ cup chopped coriander
  • 1 long green chilli, seeded and finely chopped
  • small handful each mint and Thai basil leaves



Place all the ingredients except the chicken in a large pot and bring to the boil. Add the chicken and reduce to a gentle simmer. Cover and cook for 2 minutes each side. Remove from the heat and set aside, covered, for 20 minutes, or until the chicken is fully cooked.

Lift out the chicken and place in a bowl. Place the pot back over a medium-high heat and boil, uncovered, for 10 minutes. Strain the liquid into a bowl, discarding the aromatics. You should have about ¾ cup. Set aside to cool.


Cook the rice noodles according to the packet instructions. Drain well and refresh in cold water. Drain well again, place in a large bowl and toss with half the reduced cooking liquid. Add the cabbage, cucumber, spring onions and coriander and toss again.

Transfer to a large serving plate and top with the 
sliced chicken.

Drizzle the chicken with the remaining reduced cooking liquid and scatter over the chilli, mint and Thai basil leaves.

Rangitikei Free Range is New Zealand’s premium brand of free-range chicken. All Rangitikei chicken is raised in New Zealand and we are proud to be SPCA-certified, supporting higher animal welfare. Choose Rangitikei Free Range to enjoy simply delicious, truly ethical chicken at home.

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