|3||chicken breast fillets — on the bone|
|1||onion — peeled and quartered|
|4||lime leaves — dried|
|1 l||stock — chicken|
|1x 400 g||coconut cream — tinned|
|45 ml||fish sauce|
|10 ml||honey — or sugar|
|lime — zest and juice|
|15 ml||red chilli — finely chopped|
|2||garlic — cloves, crushed|
|15 ml||fresh ginger — grated|
|fresh coriander — finely chopped|
|3||lime leaves — dried|
|6-8||courgettes — large, spiralized|
|butternut — small|
|fresh mixed herbs — basil, mint and coriander, chopped|
|4||spring onions — sliced diagonally|
|lime — wedges|
|red chilli — thinly sliced|
Place the chicken, stock, onion and lime leaves in a medium heavy based pot. Cover and bring to a gentle simmer and cook for +- 25 minutes.
Remove chicken and allow to cool slightly. Remove skin and bone and shred into bite size pieces.
Combine all the dressing ingredients together and season with more lime or fish sauce if needed. Allow to stand while chicken is cooking and cooling. Remove lime leaves.
In a large bowl, combine warm shredded chicken with the veggie noodles, herbs and spring onions. Add the dressing and mix thoroughly until all the ingredients are smothered in the fragrant dressing.
Serve immediately or chill for an hour or two for a cold and refreshing salad.
Garnish with lime wedges and sliced chilli
Add a handful of peanuts to the salad
Add 15 ml of peanut butter to the dressing
Replace chicken with 400 g cooked peeled prawns
Replace butternut with 1 large sweet potato or 6 carrots
Reprinted with permission of Bits of Carey.