Simone's Kitchen

Thai chicken, cucumber and coconut salad; healthy food…

Chicken salad

Chicken and coconut salad

We all know those moments…. those moments when you realize those lovehandles can no longer be called ‘love’ handles, but are more going towards “terrible-fat” handles. That moment when your favorite pair of jeans all of a sudden feels like it has shrunk dramatically in the wash, or that moment when you look in the mirror and get a sinking feeling… Please tell me we all have those moments! I know I’ve bored you with my weightloss struggles many times before, but well… I guess I am like a lot of people; I have the best of intentions and then slowly but surely life gets in the way. But truth be told; I really DO need to lose weight as I’m not feeling comfortable the way I am right now and that just has got to get better. So… prepare to be bored (once again) with tales of ongoing weight battles. If you’ve read my blog for a while you probably also know that I am a firm believer in a “no-diet”-diet meaning I think we should be able to lose weight by following sensible rules, exercise and eat healthy. I do eat fairly healthy but it doesn’t help that I have to bake for my job at the moment. Even though I bring most of the cupcakes and pies and whatever to family and friends there is still enough tasting involved (how can you not taste, right??)

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My first goal is to get my butt moving again. I used to go to spinning classes three days a week, but because I’ve been busy (and those classes are in the morning) I’ve had to cancel to many of them. You know… you get to the point where it’s going from missing one week, to one month and before you know it, you’ve missed half a year… Ofcourse I know that it’s just an excuse. (I’m very good in selfreflecting..lol) I could have done any other kind of exercise if spinning was not an option, but instead I chickened out and left it all together. Hmmm, that’s gonna be a hard one. I would love to go running, but I can’t due to an ongoing Achilles problem. Not an option. I like biking but it’s not exactly been fabulous weather lately plus living in this fairly flat area makes the wind killing, but still… if it’s not raining that is a good option. Spinning when I can… (although I am dreading the moment that I will first step into the gym again… I know my spinning mates… 🙂 )

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And then ofcourse food… It’s need to be more regular… I sometimes forget to eat when I’m busy only to make up for that later in the day and I know that’s just the wrong way to do it. So more fruit and veggie snacks in between and better meals in the evening. One such delicious and healthy meal is this Thai salad. I made it together with Charlotte when we were cooking together one friday afternoon and it was a delicious surprise! The recipe comes from Olive and really worth trying out!

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Thai chicken, cucumber and coconut salad; healthy food...
Prep Time
10 mins
Cook Time
30 mins
 
Loved, loved that chicken poached in the coconut. Brilliant idea and incredibly tasty!
Servings: 4
Author: Recipe from Olive magazine
Ingredients
  • 400 gr skinless chicken fillets
  • 165 ml coconut milk
  • 40 gr palm sugar
  • 3 tbsp fish sauce
  • 1 large cucumber
  • 2 long red chillies thinly sliced
  • small bunch of coriander leaves picked
  • thai shallot or regular shalot finely sliced
  • roasted peanuts 50 gr crushed
Instructions
  1. Put the chicken between two sheets of cling film and bash it flat with a rolling pin or heavy pan. Make sure it is all equal thickness.
  2. Put the coconut milk, palm sugar and fishsauce in a wide shallow pan. Add the chicken to the cold liquid. Gently bring to a simmer. Cook for 15 minutes, take off the heat and leave to cool in the liquid.
  3. Using a vegetable peeler, cut the cucumber into long thin ribbons
  4. Take the chicken from the poaching liquid and slice as thinly as possible, them mix all the ingredients except the roasted peanuts. Serve drizzled with some of the poaching liquid and sprinkle with the peanuts
  5. Notes
  6. Be sure to taste your chillies before you add them to your salad. We used it in liberal amounts as our red chillies are usually rather mild. Not this time! It was blazing hot! So we should've checked but forgot...

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2 comments

  1. Pingback: Chicken salad with orange dressing and cherries | Simone's Kitchen

  2. Pingback: Kipsalade met sinaasappel dressing en kersen | Simone's Kitchen

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