Native Desert Lime & Coconut Poached Chicken Salad Jars
Time: 30 minutes,
plus cooling time
Serves: 4
We’re loving these spring inspired layered salad jars. They’re not only super colourful, they’re incredibly delicious and nutritious too. Featuring aromiatic native Desert Lime & Coconut Poached Chicken and our Asian-style salad dressing with native Finger Lime and Kakadu Plum. We know you’re going to love these salad jars and as a side note, highly recommend doubling the recipe so there’s plenty of leftovers for lunch tomorrow.
Poached Chicken
- 1 cup coconut milk
- 1 lime, juice only
- ½ tsp fish sauce
- 2 tsps Desert Lime Powder
- 6 kaffir lime leaves
- 1 tsp sea salt
- 2 large chicken breasts
Asian-style Dressing
- 1 ½ cups coconut milk
- 1 ½ cups coriander leaves
- 2 tsp Finger Lime Powder
- 2 tsp Kakadu Plum Powder
- 1 large lime, juice only
- 1 tbsp honey
- 1 cm piece of ginger
- 1 large red chilli, deseeded
To serve
- Rice vermicelli noodles, prepared
- 2 cups spinach leaves
- Carrot noodles
- 1 cup peas, cooked
- Bean sprouts
- Coriander leaves
- Roasted salted peanuts, chopped Lime wedges
We’re loving these spring inspired layered salad jars. They’re not only super colourful, they’re incredibly delicious and nutritious too. Featuring aromiatic native Desert Lime & Coconut Poached Chicken and our Asian-style salad dressing with native Finger Lime and Kakadu Plum. We know you’re going to love these salad jars and as a side note, highly recommend doubling the recipe so there’s plenty of leftovers for lunch tomorrow.
Desert Lime & Coconut Poached Chicken
Place coconut milk, lime juice, TASC Desert Lime, kafir lime leaves and sea salt in a large non-stick frying pan over very low heat and stir to combine. Add the chicken and simmer for 10-12 minutes each side or until cooked through. Allow to cool slightly, then transfer to the refrigerator in the poaching liquid until chilled.
Asian-style Finger Lime & Kakadu Plum Dressing
Place coriander leaves, TASC Finger Lime and Kakadu Plum, lime juice, honey, ginger and chilli in a small food processor or blender and process until combined. Transfer to a jar and set aside.
To serve
Thinly slice or shred the chicken. Place two large spoonfuls of dressing in the bottom of each jar, divide prepared vermicelli noodles amongst the jars, followed by spinach leaves, zucchini noodles, carrot noodles, peas, sprouts, coriander leaves and chopped peanuts. Serve with lime wedges.
Tips- Reserve the poaching liquid to turn into an aromatic broth for soup.
- You might want to double the salad dressing recipe, so there’s plenty leftover for tomorrow’s lunch.
- Swap out the chicken for poached salmon or green prawns.
- Use a combination of your favourite salad vegetables and change it up to suit your taste buds.
Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie