To celebrate Healthy Weight Week, the DAA have released a bunch of healthy meal tips, including this recipe for poached chicken salad!

Serves 4

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  • 2cm piece ginger
  • 1 bunch coriander, leaves picked,
  • stems and roots reserved
  • 2 x 200g chicken breasts
  • 1L reduced-salt chicken stock
  • Juice of a lemon
  • 1 tablespoon salt reduced soy sauce
  • 1½ tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 cucumbers, julienned or grated
  • 2 small carrots, julienned or grated
  • ¼ Chinese cabbage, core discarded,
  • leaves sliced as thinly as possible
  • Large handful snow peas, sliced as thinly
  • as possible, on an angle
  • 1 bunch mint, leaves picked
  • Handful bean sprouts
  • ¼ cup roasted cashews, roughly chopped


  1. Trim ginger and place the off cuts in a large saucepan with the coriander stems and roots. Grate the remaining ginger finely and reserve for the dressing. Pour the stock into the saucepan.
  2. Bring to the boil then add chicken. Return to the boil, then immediately reduce heat down to a very gentle simmer (you just want the odd bubble). If the water is boiling, the chicken can become a bit tough. Cook for 15–20 minutes or until chicken is just cooked through.
  3. Remove from heat and allow chicken to stand in the stock for 5 minutes. Remove chicken and shred the meat. Reserve stock for another recipe, it also makes a delicious light soup base.
  4. To make the dressing, whisk together the grated ginger, lemon juice, soy sauce, brown sugar and sesame oil in a small bowl.
  5. Combine coriander leaves, cucumber, carrot, Chinese cabbage, snow peas, mint, bean sprouts and cashews in a large bowl. Toss through dressing. Gently mix through the shredded chicken, divide between bowls and serve.