Coconut Milk Poached Chicken Salad

Chicken poached in coconut milk becomes amazingly tender and juicy. Combined with a bounty of fresh produce, and drizzled over with a lime-infused olive oil dressing, this healthy gluten-free recipe makes the ultimate salad platter.


Serves 4

Preparation Time

Cook time

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Cook's NoteCoconut cream can also be used to poach the chicken in – the result will be creamier.
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  • 1 x 400ml tin of coconut milk
  • 4 deboned and skinless chicken breasts
  • Salt and freshly ground black pepper
  • 10 fresh Brussels sprouts
  • 40ml olive oil
  • 200g baby spinach leaves
  • 200g sugar snap peas
  • 300g exotic baby green tomatoes (or tomatoes of your choice)
  • 4 fresh figs, cut in half
  • 120g blackberries
  • 50g fresh coconut shavings
  • 6 – 8 pea shoots sprigs
  • 1 fresh lime

For the Dressing:

  • 100ml olive oil
  • 40ml lime juice
  • Grated rind of 1 lime
  • 1 clove of garlic, crushed
  • Salt and freshly ground black pepper


Preheat the oven to 180°C.

Pour the coconut milk into a non-stick pan over a moderate heat. Carefully place the chicken breasts into the coconut milk and season with salt and pepper. Cover the pan with a lid and poach the chicken for about 15 – 20 minutes, until cooked. Remove from the heat and leave to cool.

Loosen the Brussels sprouts leaves and place on a nonstick baking tray. Drizzle with olive oil and season with salt. Place in the oven for 15 – 20 minutes until crisp. Remove and let cool.

Take the cooled chicken breasts out of the coconut milk and cut into slices. Arrange the chicken, spinach leaves, sugar snap peas, tomatoes, figs and blackberries on a Le Creuset Barbecue Platter. Sprinkle coconut shavings and pea shoots over. Place the fresh lime on the platter.

To make the dressing, mix all the ingredients together in a bowl. Drizzle over the salad and serve.