Thai poached chicken salad


  • 1 Whole Free-range Chicken
  • Garni of fresh herbs
  • 1 Onion
  • 1 Bulb of Garlic

  • For the salad and dressing

  • 3 cups shredded raw white cabbage
  • 3 large grated carrots
  • 1 cup toasted and chopped salted peanuts
  • 1 cup chopped fresh coriander
  • 1 cup finely sliced spring onions
  • ½ cup finely sliced radishes
  • 1 clove garlic
  • 2 tbsp soy sauce
  • 3 tbsp rice vinegar
  • juice of 2 limes
  • 3 tsp sweet chilli sauce
  • 1 pinch chilli flakes
  • 1 tbsp peanut butter
  • 1-2 tsp sugar
  • Thai poached chicken salad


    To poach chicken
    • The nicest poached chicken is made from a whole bird. Simply take your defrosted Whole Free-range Chicken, pop it in a large pot, add a bouquet garni of fresh herbs, and an onion and bulb of garlic, both cut across into halves.
    • Fill with enough cold water to just cover the chicken. Bring to the boil then reduce to a very low, slow simmer, and allow the chicken to cook for an hour or more – until the thighs are just cooked through.
    • Take the chicken out, remove and discard the skin, take the meat off the bones and shred or chop the soft and juicy chicken, ready to cool a little for your salads. (The remaining poaching broth can be reduced down and fresh veg added for a light and healthy summer soup.)

    To make the salad and dressing
    • In a large bowl, toss together 3 cups shredded poached chicken, 3 cups shredded raw white cabbage, 3 large grated carrots, 1 cup toasted and chopped salted peanuts, 1 cup chopped fresh coriander, 1 cup finely sliced spring onions, and ½ cup finely sliced radishes.
    • In a jam jar, combine 1 clove garlic, crushed, 2 tbsp soy sauce, 3 tbsp rice vinegar, juice of 2 limes, 3 tsp sweet chilli sauce, small pinch of chilli flakes, 1 tbsp peanut butter and 1-2 tsp sugar. Put the lid on and shake the jar to mix the dressing.
    • Pour over the salad and toss to coat. Serve immediately so everything remains crisp.

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