Poached Chicken & Herb Salad
Ingredients
- 100g vermicelli green bean
- 1 tsp fish sauce
- 1 cup bean shoots, trimmed
- 2 long red chillies, thinly sliced
- 1 bunch coriander, sprigs removed
- 2 Lebanese cucumber
- 1 bunch mint, leaves removed
- 250g cherry tomatoes, halved
- 4 small chicken breast fillets
- 1 lime, sliced
- 1/2 lime, juiced
- 40ml sweet chilli sauce
- 2 cup chicken stock
Method
- Combine stock with 3 cups of water in a frying pan. Slice 1 lime and add to stock. Bring mixture to a simmer over medium heat. Add chicken. Cook for 10-15 minutes or until cooked through. Remove from heat and stand for 5 minutes. Remove chicken with a slotted spoon and transfer to a plate.
- Place herbs, tomato and shoots into a bowl. Halve cucumber lengthways. remove seeds, slice diagonally and add to greens with chilli. Toss to combine.
- Whisk sauces together in a jug. Juice over the remaining lime and whisk to combine. Slice chicken, serve with salad and top with dressing.
