Chilli Coconut Poached Chicken Salad
|2 skinless pieces of breast chicken|
|1 red chili, sliced|
|1/3 cup toasted peanuts|
|½ cup basil leaves|
|½ cup mint leaves|
|½ cup coriander leaves|
Poach your chicken breast in coconut milk in a small saucepan for 10 minutes, remove from your poaching liquid and put aside.
Toast your peanuts in a non-stick pan until golden, set aside and roughly chop. Prepare your basil, mint and coriander leaves. Slice your chili, and add to your herbs mixture.
Layer your herb and chicken mixture, chili and nuts. Gently coat with the Thai Lime & Coriander dressing, and mix.
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