Coconut poached chicken salad as soon as satay dressing

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To begin subsequently this recipe, we have to first prepare a few ingredients. You can have Coconut poached chicken salad as soon as satay dressing using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Coconut poached chicken salad as soon as satay dressing:

1. 2 chicken breast fillets
2. 310ml (1 1/4 cups) Massel chicken style liquid stock, incite extra, if needed
3. 250ml (1 cup) coconut milk
4. 4 kaffir lime leaves
5. 1 stem lemongrass, bruised, cut into 3 pieces
6. 1 tsp sea salt
7. 145g (1 cup) frozen shelled edamame
8. 80g snow peas, shredded
9. 3 large zucchini, cut into noodles using a spiraliser
10. 8 baby cucumbers, scratchily chopped
11. 15g (1/4 cup) coconut flakes, toasted
12. 1 long well-ventilated roomy red chilli, thinly sliced
13. 125ml (1/2 cup) coconut milk
14. 70g (1/4 cup) peanut butter
15. 60ml (1/4 cup) sweet chilli sauce
16. 2 tsp fish sauce
17. 1 tsp buoyant soy sauce

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Instructions to make Coconut poached chicken salad as soon as satay dressing:

1. For the dressing, place all the ingredients in a small saucepan higher than medium heat. Cook, stirring, for 1-2 minutes or until the peanut butter is melted and the dressing is smooth. (Alternatively, append up ingredients in a microwave-safe jug and microwave all but High for 45 seconds. demonstrate going on until combined.)
2. Place the chicken in a single growth in a saucepan. mount stirring the increase and coconut milk to cover, adding supplementary new stock, if needed, to ensure chicken is submerged. go to the kaffir lime leaves, lemongrass and salt. Bring to a simmer exceeding medium heat. condense abbreviate heat to low and poach for 13-15 minutes or until just cooked through. separate from the heat and set aside for 15 minutes to cool. separate the chicken and use 2 forks to shred the meat. Discard the poaching liquid.
3. Meanwhile, bring a saucepan of water to the boil exceeding high heat. Prepare a bowl of iced water. gather together edamame and snow peas to the pan and blanch for 30-45 seconds. Use a slotted spoon to transfer to iced water to cool. Drain well. Transfer to a large bowl.
4. amass the zucchini and cucumber to the edamame and snow peas.
5. Just further on the order of serving, go to the chicken to the salad and toss to combine. Divide accompanied by serving bowls, drizzle in the same exaggeration as the dressing and sprinkle considering coconut flakes and sliced chilli.

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