Coconut Poached Chicken Noodle Salad



Tegel Fresh Chicken Skinless Breast

Poached Chicken:


  • 2 tablespoons lime juice
  • 2 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar


  • 200g vermicelli rice noodles
  • 1 carrot, peeled, cut into matchsticks
  • 1 cup snow peas, sliced
  • 1 cup fresh herbs - coriander & mint + extra to serve
  • Toasted peanuts & fried shallots to garnish


  1. Place the coconut milk, stock, garlic, soy sauce, and lime zest & juice into a large saucepan and mix together. Lower the Tegel Fresh Chicken Skinless Breast into the poaching liquid, then place over a medium heat. Bring to a rolling simmer and let cook for about 12 minutes until cooked through. Remove from the poaching liquid and set aside to cool. Reserve ¼ cup of the poaching liquid.
  2. Cook the rice noodles until tender, as per packet instructions.
  3. Once the noodles are cooked, drain and mix with chopped herbs, snow peas & carrots.
  4. To make the dressing, place all the ingredients into a bowl and mix to combine.
  5. Using 2 forks, shred the poached chicken and place in a bowl with the reserved poaching liquid. Combine.

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