New Recipe: Coconut Poached Chicken Miso Salad

This Coconut Poached Chicken Miso Salad is full of diversity, using a range of different vegetables, fruit and flavours to nourish and impress your guests at the same time!

We’ve used nori sheets in this recipe to include a very important thyroid nutrient – iodine. Iodine is a mineral required for human health and optimal immune function. The thyroid gland manufactures thyroid hormone from iodine and tyrosine. Iodine has a huge role in breaking down fats and complex carbohydrates by maintaining a healthy metabolic rate. Your metabolism helps keep the body energetic by absorbing nutrients efficiently while at the same time it eliminates fat retention. Want to learn more about the importance of thyroid health? Start here.

Ingredients (Serves 4)

  • 500g free range chicken breasts  
  • 5cm ginger, peeled and sliced
  • 1 stalk lemongrass, thinly sliced
  • 400ml can coconut milk
  • 1/4 Chinese cabbage, finely sliced
  • 1/4 red cabbage, shredded
  • 1 zucchini, sliced thin
  • 1/2 bunch radishes, sliced thin
  • 1 apple, peeled and sliced into matchsticks
  • 2 tablespoons miso paste
  • 2 tablespoon tahini
  • 1 teaspoon tamari
  • 1 lime, juiced
  • 2 nori sheets, roughly torn
  • Sesame seeds, to serve
  • Salt & pepper, to taste


  1. Place chicken, ginger, lemongrass and coconut milk in a saucepan over medium heat and bring to a simmer. Add extra water if necessary to ensure chicken is submerged. Reduce heat to low and cook for 12-15 minutes or until chicken is just cooked through. Remove chicken and set aside to cool before shredding and placing in the fridge to rest, covered. Keep ¼ cup coconut liquid (drained) as we will use this in the dressing.
  2. In a large bowl add cabbage, zucchini, radish and apple and stir to combine.
  3. To make the dressing combine the coconut milk mixture with miso paste, tahini, tamari and lime. Season, stir well and set aside.
  4. Add shredded chicken to salad ingredients, season, top with dressing and stir to combine.
  5. Sprinkle with nori and sesame seeds and serve into bowls.

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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