CO­CONUT POACHED CHICKEN, LIME AND CO­RIAN­DER SALAD

Diabetic Living - - Light Meals -

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.

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