Chili Coconut Poached Chicken Salad

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PREP TIME: 20 minutes

skinless pieces breast chicken 2

red chili 1

toasted peanuts 1/3 cup

basil leaves 1/2 cup

mint leaves 1/2 cup

coriander leaves 1/2 cup


  1. Poach the chicken breast in coconut milk in a small saucepan for 10 minutes. Then remove from the poaching liquid and put aside.
  2. Toast the peanuts in a non-stick pan until golden, leave to cool before roughly chopping.
  3. Roughly chop the basil, mint and coriander leaves. Slice the chili, and add to herb mixture.
  4. Layer the herb and chili mixture, chicken and nuts. Gently coat with the Birch & Waite Thai, Lime & Coriander Dressing, and mix.

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