Chilli coconut chicken with a bean and pasta salad

From Cookipedia

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.

Chilli coconut chicken with a bean and pasta salad
Servings:Serves 2
Calories per serving:341
Ready in:18 hours
Prep. time:12 hours
Cook time:6 hours
Recipe author:Chef
First published:6th February 2021

Best recipe review

Better than any curry


A stunning array of flavours; and pasta!

The Judge

for the spicy coconut chicken


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

for the pasta salad

for the pasta bean salad

Mise en place


coconut chicken

  1. Cook the marinated chicken breast sous-vide for about 6 hours at 63° C [145° F]
  2. Remove from the sous-vide bag, reserving the cooking juices and leave to cool

bean salad

  1. Cook the pasta as directed, drain and allow to cool a little
  2. Mix the cooked pasta together with the canned bean salad
  3. Pour over the reserved cooking juices and mix well

carrot and onion salad

  1. Grate the carrots
  2. Slice the onions
  3. Mix the dressing ingredients together and pour over the carrot and onion salad
  4. 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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