Coconut chicken salad

Method

(This recipe was kindly provided by Urban Forager.)

Place the chicken, coconut milk, ginger, lemongrass, lime leaves and Urban Forager stock concentrate in a medium saucepan. Make sure the liquid covers the chicken – add a little water if needed.

Bring everything to a low boil and then simmer for 15 minutes, or until the chicken is cooked through

Remove the chicken from the cooking liquid and allow to cool. Shred the chicken and set aside.

Prepare the noodles per packet instructions, then rinse in cold water and allow to drain in a sieve over a bowl.

Toast the seeds in a small frypan until they just begin to pop and colour a little.

Stir in the tamari sauce, then quickly remove to a bowl and allow to cool.

To make the dressing, combine all the ingredients and stir well.

Once the noodles have cooled, put on a platter or in a large bowl, add the shredded chicken, fresh herbs, spring onions, cucumber and avocado, and toss gently.

Drizzle over the dressing and serve.