Coconut Poached Chicken And Noodle Salad

Method:

• To poach the chicken: Place a medium saucepan onto high heat. Add the can of coconut milk and 1 cup water. Bring to the boil. Add the chicken breast and then turn down to a simmer. Cook for 15 mins. Turn off the heat. Remove the chicken (don’t throw out the liquid) and shred. Add the chicken back into the poaching liquid and leave it to cool while you prepare other elements.
• For the dressing: Mix together all ingredients. Adjust to taste.
• For the noodles: Place the noodles in a large bowl. Fill with boiling water and cover with a plate for approx 5 mins (check the packet). Drain and run through cold water. You can use a paper towel to absorb any moisture.
• For the toasted coconut. Place a medium frypan onto medium heat. Add the shredded coconut. Toast, stirring, for about 5-8 minutes (until the coconut starts to colour). Remove and set aside.
• For the salad: To a large bowl, add the vermicelli noodles, cucumber, edamame beans, spring onion, poached shredded chicken, mint, Thai basil, peanuts and red chilli. Drizzle over the dressing and gently toss through. Serve in bowls and top with toasted shredded coconut.