Free-range chicken poached in coconut milk, shredded and served with mixed herb leaves, white cabbage, red onion, crispy noodles, fried shallots and crushed peanuts... All dressed in a hand made Asian dressing. Soooo simple and so good.
30 Minutes. Gluten Free. Dairy Free.
2 x 180g Free range chicken breast
1x400ml tin Coconut milk
premixed dressing - 2.5 tablespoons:
3 parts tamari
2 parts rice vinegar
2 parts water
1 part brown sugar
1/2 part sesame oil
1 small red onion
400g white cabbage
3 sprigs mint
3 sprigs thai basil
3 sprigs coriander
2 tablespoons crushed peanuts
2 tablespoons fried shallots
1/2 cup fried noodles
Empty coconut milk into a pot large enough to lay down the chicken. Add a pinch of salt and place on medium heat, bring to a gentle boil - then reduce to a simmer and add chicken. Simmer gently for 7 minutes with the lid off, then remove from heat, cover and stand for 15 minutes until cooked through. Remove the chicken from the liquid and set aside to cool.
While the chicken is standing, thinly slice the cabbage and 1/3 onion (use a mandolin if you have one) into a large bowl. Pick the leaves from the herbs by hand ensuring to keep them whole. Add the dried noodles.
Once the chicken has cooled, shred and place it in the large bowl. Stir dressing and toss through salad.
Place into bowls and top with the fried shallots and crushed peanuts.
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