Serves 6

  • 3 chicken breasts, fat trimmed
  • 2x 400 ml cans light coconut milk
  • 3 medium carrots, grated
  • ½ red cabbage, halved, thinly sliced
  • 1 cos lettuce, washed, halved, thinly sliced
  • 1x 100g packet fried noodles
  • Spicy peanut dressing
  • 3 tbsp. 100% natural, crunchy peanut butter
  • 1/3 cup peanut oil
  • ½ bunch coriander (including root)
  • 1 medium red chilli, stem removed
  • ½ garlic glove
  • 1 thumb-size ginger
  • 2 tbsp. soy sauce
  • 1 tbsp. lime zest
  • 2 limes, juice of


1. Place the chicken breasts and 2 cans of coconut milk in a heavy based saucepan. Bring to a gentle simmer and cook for 10 minutes or until the chicken is cooked through. Remove the chicken from the milk and set aside

2. To make the peanut dressing, blitz all the ingredients in a food processor. Season to taste and set aside. Add a splash of water to loosen if need be

3. Toss the carrot, cabbage and cos lettuce in a large salad bowl. Slice the cooked chicken into thin strips and toss through the salad

4. Mix half the peanut dressing through the salad and scatter the fried noodles over the top

Tip: Serve the remaining peanut dressing on the table with a spoon for people to help themselves.