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INGREDIENTS

METHOD

For the chicken:
500g chicken breast or thigh
1 clove garlic
1 shallot
1½ tsp salt
For the salad:
¼ red cabbage (diced)
½ white cabbage (diced)
2 celery stalks (diced)
2 spring onions (diced)
½ cup of corn from the cob or a can (diced and cooked)
2 carrots (grated)
For the dressing:
¾ cup of coconut milk (from the can)
2 tbsp lime juice
2 tbsp red curry paste

1. Add the ingredients for the chicken to a pot of water and heat to a low simmer. The water should cover the chicken completely.

2. Once simmering, reduce heat to low and cook until the chicken is cooked through completely (approximately 15 minutes). Transfer to a cutting board and slice to ensure chicken is cooked through.

3. Once the chicken is cooked, place in an airtight glass container in the fridge to cool.

4. To make the salad, add all ingredients to a bowl and toss to combine.

5. For the dressing, put all ingredients into a glass jar, put the lid on and shake until a smooth consistency.

6. Serve the desired amount of salad, top with chicken and dressing. Enjoy!