- ½ x 400ml can light coconut milk
- 1tsp grated fresh ginger
- 25g bunch fresh coriander, leaves picked and stems reserved
- 2 x 225g chicken breasts, halved horizontally to make 4 thin fillets
- 3 carrots, finely grated or julienned
- 2 apples, finely grated or julienned
- 175g ready to eat beansprouts
- 25g bunch fresh mint, leaves picked
- 30g unsalted roasted peanuts
- For the dressing
- 1tbsp fish sauce
- 1tsp runny honey
- Zest and juice 1 lime
- 1 long red chilli, finely sliced
- Combine the coconut milk, ginger and coriander stems in a medium lidded frying pan over a medium-high heat. Bring to the boil, then reduce to a simmer and add the chicken. Cover and simmer gently, turning the chicken once, for 15 min or until it’s just cooked. Remove the pan from the heat and allow to stand for 5 min (it will continue to cook in the hot poaching liquid).
- Using a slotted spoon, remove the chicken to a chopping board and discard the coconut milk. Shred the chicken using forks, then return it to the pan to cool.
- Meanwhile, in a small bowl, whisk together the dressing ingredients.
- Put the carrots, apples, beansprouts, mint leaves and half the coriander leaves in a large salad bowl and toss together. Pour the dressing over and toss lightly to combine. Scatter over the shredded chicken, peanuts, coriander leaves and mint and serve. If packing for a picnic, transport the salad, dressing, chicken, peanuts and herbs in separate containers ready to assemble once you’re there.
Nutrition per serving
Read more on how we calculate nutrition.
312kcal 40.8g 8g 2.3g 5.6g 14.7g 0.7g 60mg 16.3g 2.3mg