Name: Coconut-poached chicken, prosciutto, melon, croutons and spinach
Yield: For 4 as a main course
Ingredients: 1 tsp olive oil; ½ medium-heat chilli, chopped, including seeds (more or less to taste); 400 ml (13½ fl. oz.) can coconut milk (unsweetened); 125 g (4½ oz.) thinly sliced prosciutto; 5 cm (2 in.) piece ginger, peeled and thinly sliced; 8 slices slightly stale bread, 5 mm (¼ in.) thick; 3 kaffir lime leaves (or use ½ tsp finely grated lime zest); 2 tsp fish sauce (or use 1 tsp flaky salt); 4 chicken breasts (fillets), about 175 g (6 oz.) each, skin attached (it helps keep it juicy and you’ll peel it off once cooked); 1 tbsp lime juice (or use a little extra of lemon juice); 400 g (14 oz.) melon, seeds and skin removed, sliced into wedges or chunks; 200 g (7 oz.) baby spinach

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Because this salad is very simple, you need to make sure every ingredient is perfect. Use a tasty free-range or organic chicken breast (fillet), and if you can find one that’s been on an organic corn-fed diet, even better. Melons are truly good only when they’re ripe and sweet. I used both galia and cantaloupe melon, but even watermelon would be good here. Either Italian prosciutto or Spanish jamón will work well. For the croutons, I bought some olive focaccia from the local deli. Baby spin