Warm Chicken Salad

Mike Reid


  • 1 Chicken Breast, poached in coconut milk 
  • 4 Spring Onions
  • 1 Baby cos 
  • 6 Mixed Tomatoes
  • 200g Garden Peas 
  • 1 Red Chilli, sliced 
  • Handful baby spinach 
  • 2 Avocados
  • Coriander  


  • 100ml Olive oil
  • 1 Lemon juiced
  • 2 Tbsp Miso 
  • 1 Tsp Dijon Mustard 
  • 2 Tbsp Chopped Chives 
  • 100ml of the Poaching coconut milk


  1. Poach chicken breast in coconut milk, you can use aromats like bay leaf, lemon and lemongrass if you like.
  2. Once poached, remove and cool slightly before shredding into a mixing bowl with a fork.
  3. In a separate mixing bowl, take your miso, mustard and lemon juice and emulsify with a whisk. Continue whisking while adding in the olive oil and coconut milk. Season with salt and pepper and then fold through your chopped chives.
  4. Pod your garden peas – keep your pods, you can use them in smoothies, sauce and stocks.
  5. Prepare the rest of your salad ingredients, break up the lettuce, slice your tomatoes, spring onion and chilli, scoop out the avo and activate your herbs.
  6. Bring it all together in a large mixing bowl with the dressing, combine so everything is coated.
  7. Lay the cos lettuce leaves on the base of a large serving dish and then scoop the rest of the salad on top.
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