COCONUT POACHED CHICKEN, LIME AND CORIANDER SALAD
PREPARATION TIME: 10 MINS
(+ STANDING + COOLING) COOKING TIME: 20 MINS SERVES 2 (AS A LIGHT MEAL)
110g (½ pkt) Wokka Thin
Egg Shelf Fresh Noodles or gluten-free noodles
165ml can light coconut milk 250ml (1 cup) water
1/2 stalk lemongrass, finely sliced 4 strips lime zest (made using a vegetable peeler) and juice of ½ small lime
2cm piece ginger, peeled, sliced 200g skinless chicken breast
fillet, fat trimmed
2 cups watercress or rocket leaves 1 bunch coriander, leaves picked,
roots reserved and washed 100g sugar snap peas, topped
and tailed, sliced
1/2 red capsicum, very thinly sliced 1 tsp extra virgin olive oil
Freshly ground black pepper
1 Put the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain well and set aside. 2 Put the coconut milk, water, lemongrass, lime zest and ginger in a small non-stick saucepan and bring to a simmer over medium heat. Reduce heat to mediumlow, add the chicken and cover surface with a round of baking paper. Cook, turning chicken once, for 7-10 minutes or until chicken is just cooked. Transfer to a plate to cool for 15 minutes. Drain poaching liquid, reserving 2 Tbsp for the dressing (you could chill and/or freeze the remaining poaching liquid for another use). 3 Shred the chicken and put in a large bowl. Add the noodles, watercress or rocket, coriander leaves, sugar snap peas and capsicum. Toss to combine.
4 Finely chop the coriander roots and put in a small bowl with the lime juice, oil, pepper and reserved poaching liquid. Toss into the salad and serve.