Coconut and Lemongrass Poached Chicken Salad » Dish Magazine
Lighten up with a fragrant and juicy poached chicken salad.
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Ingredients
- Chicken
- 400ml can coconut milk
- finely grated zest and juice 1 large lime
- 3 double makrut lime leaves
- 1 stalk lemongrass, chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon sea salt
- 4 Rangitikei Free Range skinless, boneless chicken breats Salad
- 200 grams dried rice noodles
- 3 cups finely shredded white cabbage
- 1 small telegraph cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup chopped coriander
- 1 long green chilli, seeded and finely chopped
- small handful each mint and thai basil leaves
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