Coconut chicken salad with spring greens
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|400 g||Coconut milk|
|100 g||Snow peas|
|150 g||Salad greens|
- To poach chicken, place in a saucepan with coconut milk, cold water and chopped chilli (seeds removed), and bring just to the boil. Turn down the heat and gently simmer for 10 to 15 minutes (depending on size of chicken breasts) until cooked. Remove chicken and liquid to a large bowl and refrigerate to cool.
- Cook snow peas in boiling, salted water for 30 seconds. Drain and plunge into ice-cold water to cool and drain well.
- Combine salad ingredients in a bowl. Thinly slice cold chicken and toss through the salad ingredients. Combine dressing ingredients and drizzle over salad.