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.

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
Difficulty:
Recipe author:	Chef
First published:	6th February 2021

Best recipe review Better than any curry 5/5 A stunning array of flavours; and pasta! The Judge

Ingredients

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

• 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

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!

• 

  Pasta and bean salad

• 

  Coconut chilli chicken, sliced

• 

  Coconut chilli chicken after 6 hours sous-vide cooking

• 

  Coconut chilli chicken after 12 hours marinading

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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