Coconut & Lime Poached Chicken Salad

Method

• Add all poaching ingredients to the pan. Add the makrut lime leaves in whole, but give a gentle crush in your hands before putting in.
• Bring up to a boil, taste for seasoning, and add chicken, reduce to a simmer, put the lid on and cook until chicken is cooked, around 4 mins each side.
• Put chicken & poaching liquid in the fridge to cool. Sieve the liquid if needed.
• Prepare salad ingredients by picking leaves off herbs and halving cherry tomatoes, add everything to a large bowl and toss.
• Get chicken from the fridge and slice. Add cooled chicken to your salad ingredients. Toss and transfer to your serving plate.
• Sprinkle with cashew nuts & serve with poaching liquid and an extra lime wedge on the side
• Now devour!

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Limes

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