Coconut and lemongrass chicken salad

Ingredients:

• 2 Medium chicken breast fillets
• 400ml can light coconut milk
• 1 tablespoon lemongrass paste
• 1/2 wombok, finely shredded
• 1 carrot, peeled, cut into long matchsticks
• 2 cups bean sprouts, ends trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 red chilli, seeded, finely chopped

Method:

1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.