Poached Coconut Chicken Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 500 g chicken breasts, free range is best
• 100 g tofu, deep fried and sliced
• 400 ml coconut milk
• 1/2 cucumber, sliced in thin strips
• 1/2 red onion, sliced in strips
• 1 red pepper, sliced in strips
• 50 g snow peas (not sliced)
• cos lettuce, shredded
• 1 cup mint
• 1 cup coriander
• 100 g roasted cashews
• 60 ml lime juice
• 1 tablespoon fish sauce
• 2 -3 tablespoons palm sugar, grated
• 2 tablespoons sambal oelek chili paste, paste

Recipe

• 1 combine the last 4 ingredients to make the thai dressing. taste. it should be sweet with hints of chilli, citrus and salt.
• 2 slice the chicken into strips and place with the cooked tofu and coconut milk in a saucepan. bring to the boil, then slowly simmer for 10 minutes. take off the heat, cool and then refrigerate.
• 3 prepare the salad.
• 4 remove the chicken and tofu from the coconut milk, and reserve the coconut milk.
• 5 in a large bowl combine all the ingredients, adding half a cup of the reserved coconut milk. toss well.
• 6 serve in bowl plates with a herb garnish and a lime cheek.
• 7 enjoy with a good new zealand chardonnay.