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May 15 2021

Coconut & Lime Poached Chicken Salad

Check out this delicious chicken dish from Jana MacPherson , that is fresh & light but does not compromise on flavour.

Punchy herbs and a creamy dressing all spiked with our beautiful NZ limes.

Coconut and Lime Poached Chicken Salad


Coconut & Lime Poached Chicken Salad

4 x chicken thigh boned and skin removed (you can use breast)
1 can coconut milk
2 makrut lime leaves
juice of 1 lime
2 teaspoons brown or palm sugar
small thumb-sized piece of ginger - grated on a microplane
fish sauce or salt to taste

250 grams mung beans
large handful of cherry tomato
2 makrut lime leaves, vein removed and very thinly sliced
generous amount of coriander, I used a large pack from the supermarket
3 sprigs mint
zest & juice of 1 lime
1 x shallot finely sliced
roasted & salted cashews to garnish

Add all poaching ingredients to the pan. Add the makrut lime leaves in whole, but give a gentle crush in your hands before putting in.

Bring up to a boil, taste for seasoning, and add chicken, reduce to a simmer, put the lid on and cook until chicken is cooked, around 4 mins each side.

Put chicken & poaching liquid in the fridge to cool. Sieve the liquid if needed.

Prepare salad ingredients by picking leaves off herbs and halving cherry tomatoes, add everything to a large bowl and toss.

Get chicken from the fridge and slice. Add cooled chicken to your salad ingredients. Toss and transfer to your serving plate.

Sprinkle with cashew nuts & serve with poaching liquid and an extra lime wedge on the side

Now devour!



Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.

Bearss are in fact a hybrid of a lemon and a Key lime, hence the larger size and lower acidity (when compared to the very tart Key lime). They are the most widely cultivated and consumed lime in the world. Originally from Western Asia, they were first grown on a larger scale in Persia and southern Iraq.

Limes really pack a punch in the flavour stakes, and are a key ingredient in Mexican, Vietnamese and Thai dishes.

Limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.