Chilli & Coconut Poached Chicken Salad | Lilydale Free Range
Chilli and coconut poached chicken salad by Donna Hay.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Ingredients
- 800g Lilydale Free Range Chicken Breast Fillets, trimmed
- 400ml can coconut milk
- ¼ cup (60ml) lime juice
- 1 tablespoon fish sauce
- 1 long green chilli, halved lengthways, plus extra, sliced, to serve
- 6 kaffir lime leaves
- 200g dried flat rice noodles
- 400g white cabbage, finely shredded
- 1 cup mint leaves
- 1 cup coriander leaves
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