For the coconut chicken 4 chicken breasts
400ml coconut cream (or coconut milk for a lighter option)
For the salad 3/4 iceberg lettuce, roughly cut
12 cherry tomatoes, cut into quarters
10cm continental cucumber, cut into matchsticks
1 red or yellow capsicum, finely sliced
1 avocado, sliced
1/4 cup coriander, roughly cut
1/4 cup mint, roughly cut
1/4 basil, roughly cut
2/3 cup macadamias or peanuts (optional)
For the sauce 3 birdseye chilli, finely cut (or more if you like it extra spicy)
3 cloves garlic, finely sliced or minced (exclude if low FODMAP)
2 limes, zested and juiced
3 tbsp raw sugar or palm sugar
2 tbsp fish sauce
To serve Jasmine rice, cooked per packet instructions
Place the macadamias or peanuts in a saucepan and fry for 2-3 minutes until golden. Set aside in a bowl to cool.
For the coconut chicken
Place the chicken breasts and coconut cream in a saucepan and bring to the boil for 2 minutes. Turn the chicken over, reduce the heat to low and simmer with the lid on for 10 minutes. Remove the saucepan from the heat and stand the chicken for 5 minutes in the coconut cream.
Poaching the chicken makes the meat moist and tender
For the sauce
In the meantime, while the chicken is cooking, combine the lime zest, juice, garlic, chilli, sugar and fish sauce in a bowl. Stir to combine, until the sugar has dissolved. Set aside.
Take the chicken out of the coconut cream. Pour 1/2 cup of the coconut cream into the lime and chilli sauce and stir to combine. Taste and add extra chilli if required. Set aside.
The coconut cream will make the sauce less spicy so taste and add more chilli if desired
To assemble the salad
Hold the chicken breast with tongs and use a fork to gently pull at the chicken, shredding it roughly into 1cm wide strips.
Place the shredded chicken into the coconut, lime and chilli sauce and stir to combine. Set aside for 2 minutes.
Shredding the chicken helps to infuse the meat with the flavours
Arrange the lettuce, capsicum, cucumber and tomatoes on a serving plate.
Spread the chicken, coconut, lime and chilli sauce evenly over the salad ingredients.
Spread the avocado, coriander, mint, basil and macadamias or peanuts over the salad, in that order.
Serve with jasmine rice.
The coconut chicken is moist and delicious in this salad