Poached chicken with mango salsa

Poached chicken with mango salsa

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 cup light coconut milk
2 cm piece ginger
1 kaffir lime leaf
1 cup water
4 small chicken breasts, skin removed
bok choy, blanched, to serve

Salsa

Quantity Ingredient
1 ripe mango, finely diced
1/2 red onion, finely diced
1 red capsicum, finely diced
1/2 cup mint leaves, shredded
1/2 cup fresh coriander leaves, shredded
1 large red chilli, (remove the seeds if you don’t want it spicy)
1 lime, juiced
1/4 teaspoon honey
1 tablespoon olive oil
freshly ground black pepper, to taste
salt, to taste

Method

  1. Bring the coconut milk, ginger, kaffir lime leaf and water to a slow simmer. Gently place the chicken breasts in the liquid and poach for 10–12 minutes, until cooked through. Remove the chicken from the liquid and let rest while you make the salsa. Reserve 1 cup of the poaching liquid.
  2. To make the salsa, combine all the ingredients in a bowl.
  3. To assemble, cut each chicken breast into three pieces on an angle, divide the salsa among four plates and spoon over 1 tablespoon of the poaching liquid.
  4. Serve with blanched bok choy.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
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