Poached coconut chicken salad

Another food post :) I had to share with everyone. I love eating healthy and doing the salad thing but let's face it I'm not a rabbit food eater by no means. So I made this warm roast veg salad with poached chicken it's carb free and  still feels like your eating a solid meal.

 For the chicken.

Start my making your poaching liquid 

For mine I used the following:

  1tin of low fat coconut milk

  1 tins of water(I uses the empty tin as a measure)

  1chilli chopped 

  2cm of fresh ginger

  2large garlic cloves smashed

  Cloves

  Fennel seed

  Cardamom pods

  4 shallots halved

You can add and take away from the above you can even use a stock cube instead of the coconut milk. Whatever flavours you like just create your own.

To cook:

  All the ingredients above into a pot and let boil then simmer for about 15/20mins. Then add your chicken breasts, I cooked 3 for 15/20 mins. 

 When the chickens time is up let it cool in the liquid for 20mins and then remove from the pot.

The roast veg:

Butternut squash

Carrot

Onion

Parsnip

All chopped in chunky pieces.

  Coated the chopped veg lightly in oil, smoked paprika and cumin. Pop into the oven at 180 for 20-30 mins, till the butternut prices are soft. 

Put a bed of spinach on a plate and top with the roast veg, shred the chicken and sprinkle on top. 

Happy cooking. Peace and love

Sally xx