A coconut porter is the perfect culinary inspiration for this bright, light, and flavorful dish.
Active preparation time: 15 minutes
Total time: 1 hour
3 cup (710 ml) chicken broth
1½ Tbs salt, divided
1 cup (237 ml) coconut porter
½ cup (118 ml) coconut milk
One 8 oz (227 g) boneless, skinless chicken breast
¼ cup (59 ml) plain yogurt
½ cup red onion, small dice
½ cup chopped walnuts
½ cup red grapes, halved
½ cup celery, small dice
½ cup (118 ml) mayonnaise
2 Tbs curry powder
1 tsp honey
1 small Butterhead lettuce
½ Tbs red pepper flakes
½ Tbs black pepper
Cilantro leaves for garnish
In a medium-sized saucepot, combine the chicken broth, ½ tablespoon salt, coconut porter, and coconut milk and mix well. Add the chicken breast and bring to a boil, then reduce the heat to a simmer. Cook the chicken for 25–30 minutes; remove the chicken from the broth and let cool for 15–20 minutes.
Meanwhile, in a separate mixing bowl, combine the remaining tablespoon of salt with the ingredients, except the cilantro, and mix until fully incorporated.
Once the chicken has cooled, cut it into ¼" (6 mm) dice and incorporate it with the salad mixture.
Cut the Butterhead lettuce in half and remove the stem, then peel back the leaves one at a time. Arrange several lettuce leaves on each plate, top each leaf with 2–3 oz (57–85 g) of the chicken-salad mixture, and serve garnished with the fresh cilantro leaves.
Beer Suggestions: Maui Brewing CoCoNuT PorTeR (Kihei, Hawaii), The Bruery Mash & Coconut (Placentia, California).
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PHOTO: MATT GRAVES