Chicken Salad

Serves 4

Combine the coconut milk, fish sauce and palm sugar in a saucepan and bring to the boil.
Add the chicken breasts, cover and simmer for about 10 minutes until the chicken is cooked.
Remove the chicken and, when cool enough to handle, shred with a fork.
Boil the poaching liquid to reduce it to about 80ml.
Allow the liquid to cool, then add the sweet chilli sauce, lime juice and ginger.
Mix well.

Combine the shredded chicken with the salad leaves, bamboo shoots, asparagus, red onion, spring onion, chilli and herbs and toss well.

Place into a serving dish and sprinkle over the nuts.
Drizzle with the dressing and serve.

Note: Palm sugar is sold at Asian stores .
If you can’t find it, use brown sugar.