Poached Chicken and Mango Salad with Coconut Rice

Chicken and Mango Salad - Chicken and Mango salad is a must have on your Summer table, and you’ll love this fresh and colourful salad with easy poached chicken.

Poached Chicken and Mango Salad with Coconut Rice

Chicken and Mango salad is a must have on your Summer table, and you’ll love this fresh and colourful salad with easy poached chicken.

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Course: Main Course

Cuisine: Modern Australian

Keyword: Chicken and Mango Salad, Coconut Rice, Mango, Poached Chicken, Poached Chicken Breast, Poached Chicken Breast Recipe, Recipes using Poached Chicken

Total Time: 30

Servings:

Equipment

Lidded saucepan
Stovetop
Frying pan

Ingredients

2 chicken breast
1 cube chicken stock
1 ⅓ cup jasmine rice
1 cup water
270 ml coconut milk
½ teaspoon white sugar
1 baby cos lettuce
1 radicchio
½ bunch basil
1 Lebanese cucumber
100 g marinated artichokes
1 bunch asparagus
1 mango
1 teaspoon olive oil 90ml total for the recipe
1 shallot
1 lemon
⅓ cup olive oil 90ml total for the recipe
Salt and pepper

Instructions

Place chicken in a saucepan, cover with water, add a chicken stock cube and cover with a lid. Place on medium heat and bring to a gentle simmer for 15 mins. Remove from the heat until time to use the chicken.
TIP: Don’t place it on high heat because it will make your chicken tough.
2 chicken breast, 1 cube chicken stock
Add rice to a large bowl and rinse several times until water runs clear, then drain water and add rice to a saucepan with fresh water, coconut milk and sugar.
1 ⅓ cup jasmine rice, 1 cup water, 270 ml coconut milk, ½ teaspoon white sugar
Bring to the boil, then once boiling, turn the heat down to low, stir, then cover and cook for 15 minutes. Then rest, covered, until time to serve.
Slice base from cos and radicchio, then pick leaves and add to a salad bowl. Pick basil leaves, chop cucumber and drain artichokes, and add to the bowl.
Option to place cucumber on your child’s plate now.
1 baby cos lettuce, 1 radicchio, ½ bunch basil, 1 Lebanese cucumber, 100 g marinated artichokes
Slice woody ends from asparagus. Slice mango cheeks, peel skin and slice into thin pieces.
Option to place mango on your child’s plate now.
1 bunch asparagus, 1 mango
Heat a frying pan on medium, add olive oil and cook asparagus and mango for a few minutes, until asparagus is bright green and tender.
Option to add asparagus to your child’s plate now.
1 bunch asparagus, 1 teaspoon olive oil, 1 mango
Finely dice shallot. Mix with olive oil, lemon juice, salt and pepper.
1 shallot, 1 lemon, Salt and pepper, ⅓ cup olive oil
Use two forks to shred chicken breast. Option to add chicken to your child’s plate now.
To serve kids, fluff coconut rice and add it to their plate.
For adults, divide rice amongst plates. Add mango, asparagus and chicken to the salad then dress and toss. Serve over the rice.

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