Coconut Poached Chicken Salad | Donna Hay

Ingredients

• 1½ cups (375ml) coconut milk
• 2 tablespoons lime juice
• 6 thai lime leaves
• 1 teaspoon sea salt flakes
• 3 x 200g chicken breast fillets, trimmed
• 1 green papaya (850g), peeled, seeded and shredded
• 2 cups coriander leaves
• lime wedges, to serve
• 1 teaspoon fish sauce
• ¼ cup (60ml) lime juice
• 2 teaspoons coconut sugar
• 1 long green chilli, seeded, finely chopped
• ½ teaspoon sea salt flakes