Joey's Thai Poached Chicken Salad

This is a Thai Salad I have recently made for a Pre-Christmas get together.

I made it up as I went along!

It is very refreshing on a hot day!

Ingredients: Salad

3 (skinless) chicken breasts

1 cans of light coconut milk

1 pack of vermicelli rice noodles

1 yellow capsicum, 1 red capsicum

4 large spring onions

2 medium carrots

2 limes

Large bunch of fresh parsley

1 packet of snow pea sprouts

¼ of a cup of fried shallots (from Asian Grocers)

¼ of a cup of crushed nuts (unsalted)

Ingredients: Dressing

Juice of 2 limes and zest

2 table spoons of soy sauce

2 table spoons of sweet chili sauce

Dash of sesame oil

2 table spoons of honey

¼ of a cup of crunchy peanut butter

1 sachet of Gourmet Garden Coriander (12 GE)

1 table spoon of sesame seeds

2 cloves of (grated garlic)

1 piece of fresh ginger as big as thumb (grated)

Method: Thai Salad Dressing

In a bowl place all the dressing ingredients and whisk until combined. Cover with Glad Wrap and place in fridge.

Method: Chicken Salad

In a large saucepan gently poach chicken breasts in 1 can of light coconut milk and the skins of the 2 juiced limes turning once until cooked through. When chicken is cooked leave in liquid to cool. Soak rice noodles in hot tap water for required time on packet. Wash and Julienne capsicums, wash and finely chop spring onions, wash and cut snow pea sprouts in to thirds. Wash and finely chop parsley. Wash and grate carrots. Rinse and drain noodles well and roughly chop. Place in a salad bowl. Add the capsicum, spring onions, snow peas , grated carrot and parsley. Add fried shallots and crushed nuts. Mix well. Shred chicken breasts finely. Combine through salad. Add dressing. Before serving top with more crushed nuts and sesame seeds.

Enjoy

xxx Joey