Thai Coconut Chicken Salad

Fresh, light and full of protein, this Thai-inspired chicken salad is a nourishing meal with a tropical twist.

Serves 2

Ingredients:

14 oz. (400ml) can coconut

milk

1 lime, juiced & divided

¾ tsp. salt

½ tsp. fish sauce

3 kefir lime leaves

12 oz. (340g) boneless,

skinless chicken breasts

For the spinach salad:

4.2 oz. (120g) baby spinach

1 cucumber, sliced

2 green onions, sliced

4 tbsp. cilantro leaves

4 tbsp. mint leaves, torn

4 tbsp. basil leaves, torn

2 tbsp. crispy shallots

Method:

In a saucepan, combine the coconut milk, juice from half a lime,

salt, fish sauce and kefir lime leaves. Place the saucepan over

medium heat and bring the mixture to a gentle simmer.

Add the chicken breast, cover, and let it simmer gently for 25

minutes, or until the chicken easily pulls apart with two forks.

Remove the chicken from the coconut broth and set aside to cool.

Let the cooking liquid cool to room temperature.

Once the chicken is cool enough to handle, shred the chicken.

Add all the salad ingredients into a medium sized bowl and toss to

combine.

Now add the shredded chicken and spoon some of the cooled

coconut broth over the salad. Gently toss to combine, then taste

the salad and adjust the salt and lime juice to taste.

Divide the salad evenly between two plates and garnish with crispy

shallots.