Coconut Poached Chicken and Mango Salad

Recipe

Serves 4 – 25 minutes to prep, 20 minutes to cook.

Ingredients:

• 2 cups chicken stock
• 1 fresh ginger, peeled, thinly sliced
• 6 fresh coriander leaves
• 310ml (1¼ cups) coconut milk
• 4 (about 800g) chicken breast fillets
• 2 tbs lime juice
• 1 tbs fish sauce
• 2 fresh mangoes sliced
• 1 avocado chopped
• 1 red capsicum finely sliced
• 3 spring onions finely sliced
• 1 fresh red chilli finely sliced
• Handful fresh mint
• roasted cashews (handful)

Directions:

1. 1. Bring the stock, ginger,3 coriander leaves and 250ml (1 cup) of the coconut milk to a simmer in a deep frying pan over low heat. Add the chicken and cook for 15 minutes or until the chicken is just cooked. Remove from heat and set aside for 5 minutes to infuse. Use tongs to transfer the chicken to a plate to cool. When cooled, shred the chicken.
2. Combine the lime juice, fish sauce and remaining coconut milk in a small bowl to make a dressing.
3. Add the shredded chicken to the dressing and combine with the mangoes, avocado, capsicum, spring onion, chilli, 2 coriander leaves into in a large bowl. Transfer to a platter. Sprinkle with the cashews and the remainder coriander on top.

Recipe supplied by Fit and Fresh Servehttps://www.fitandfreshaustralia.com.au/