Chilli coconut chicken with a bean and pasta salad
I had a sample of Taste Sensation's Taste Sensation chilli coconut marinade and it tasted so great, I thought I would find an excuse to make a nice healthy salad.
I've cooked the chicken breast sous-vide as I find it the best way to keep the chicken moist. If you don't have a sous-vide bath, I would use pre-cooked chicken left-overs or even supermarket pre-sliced chicken. Add them to a Lock and Lock box together with the marinade powder and shake the box well to coat the chicken evenly.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
for the spicy coconut chicken
- 1 large chicken breast, skin removed
- 2 tablespoons Taste Sensation chilli coconut marinade
for the pasta salad
- 2 medium carrots, scraped or peeled and finely grated
- 1 white onion, peeled and finely sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Pinch of sea salt
for the pasta bean salad
- 56g [2 oz] dried pasta of your choosing
- 1 can of Morrisons bean salad, drained and rinsed
Mise en place
- Place the chicken breast in a sous-vide bag together with 2 tbs of Taste Sensation chilli coconut marinade
- Vacuum seal and leave in a cool place to marinade for 12 hours
Method
coconut chicken
- Cook the marinated chicken breast sous-vide for about 6 hours at 63° C [145° F]
- Remove from the sous-vide bag, reserving the cooking juices and leave to cool
bean salad
- Cook the pasta as directed, drain and allow to cool a little
- Mix the cooked pasta together with the canned bean salad
- Pour over the reserved cooking juices and mix well
carrot and onion salad
- Grate the carrots
- Slice the onions
- Mix the dressing ingredients together and pour over the carrot and onion salad
- Serve!
Chef's notes
This recipe is probably quite difficult to replicate without a sous-vide cooker but you could probably marinade and steam the chicken in a small dish to keep the cooking juices.
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