Coconut-Poached Chicken and Mango Salad

Try this delicious dish for a beta-carotene boost

Nutritionist Lisa Guy says...

This salad contains fresh ginger and coriander, both great remedies for calming unsettled stomachs and relieving nausea. Ginger helps ease inflammation and boost immune function, and coriander helps remove heavy metals such as lead and mercury from the body. Coconut milk is a source of caprylic acid, an anti-fungal compound useful for treating and preventing candida. Mangoes are packed with beta-carotene, to help keep gums and eyes healthy.

Serves: 4 

Preparation time: 25 mins (plus cooling time and five minutes' standing time) 

Cooking: 20 mins

Ingredients: 

• 500ml (2 cups) chicken stock 
• 4cm-piece fresh ginger, peeled, 
• thinly sliced
• 6 coriander stems
• 310ml (1¼ cups) coconut milk
• 4 (about 800g) chicken breast fillets
• 2 tbs lime juice
• 1 tbs fish sauce
• 1 tbs finely grated palm sugar
• 2 fresh mangoes, peeled, thinly sliced
• 1 avocado, peeled, thinly sliced
• 1 red capsicum, thinly sliced
• 3 spring onions (shallots), thinly 
• sliced diagonally
• 1 long fresh red chilli, sliced diagonally
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• Roasted cashews, chopped, to serve

Cooking method:

• Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan on low heat. Add chicken. Cook for 15 minutes or until just cooked. Remove and set aside for 5 minutes. Shred when cool.
• Meanwhile, combine lime juice, fish sauce, palm sugar and remaining coconut milk in a bowl.
• Combine chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and coriander leaves in a bowl. Transfer to a platter. Sprinkle cashew and remaining mint and coriander over.

(Source.)