A refreshingly light Asian style salad using beautiful star fruit. The flavours of coconut, ginger and kaffir lime are infused into the poached chicken and dressing resulting in a super tasty dish that's still simple to make.

INGREDIENTS

Poached chicken:

• 2 chicken breasts
• 2 x 400 ml tins coconut milk
• 1 lemongrass stem (crushed and twisted)
• 4 kaffir lime leaves (crushed)
• 1 tablespoon ginger (grated)
• 1 teaspoon fish sauce
• pinch of salt to taste

Salad:

• 2 star fruit (thinly sliced in to stars)
• 2 Lebanese cucumbers (sliced in long ribbons using a peeler)
• 1 ½ cups savoy cabbage (thinly sliced)
• 1 cup red cabbage (thinly sliced)
• 2 cups of Asian green salad mix (or baby spinach leaves)
• ½ bunch mint leaves
• ½ bunch coriander leaves
• 1 lime

Toppings:

• 2 tablespoons roasted peanuts (finely chopped)
• 1 teaspoon nigella seeds
• 2 tablespoons fried shallots

METHOD

1. Place all of the poaching ingredients except the chicken breast into a medium saucepan and bring to a boil. Reduce heat to a simmer and place the chicken in for 12-15 mins or until it is cooked through. Once cooked, remove chicken and set aside to cool before pulling it apart in strips using your fingers. Place the left over poaching liquid aside to cool.
2. Place all of the salad ingredients into a large bowl along with the peanuts. Pour over 1/3 cup of the cooled poaching liquid (strained), then using your hands gently toss the salad to coat.
3. Serve the salad with the shredded chicken over the top, sprinkle over the nigella seeds and fried shallots. The left over poaching liquid can be placed in the freezer for an Asian style stock.

Serve: 4
Takes: 25 mins

Recipe by Bonnie Coumbe. See her site here & Instagram here.