curried chicken salad with warm coconut dressing

Mix 2 tbsp of your favourite curry powder with enough lemon or lime juice to make a nice paste - in a small container suitable for the fridge

Slice 1 whole chicken breast (organic) up and put in with the curry, turning over and over until coated. Place in fridge for 5mins to 1 hour (as it suits)

Prepare a salad 

Lettuce - handful per person

Grate and combine, equal quantities of raw daikon(chinese turnip), carrot and beetroot, ginger to taste

Cucumber sliced

Tomato sliced - 1 per person

Plate up for each person - spreading vege around the plate to look nice

Boil a small amount (allow 1/2 cup person) of edamame noodles or wild rice as you prefer

When ready - use 2 tbsp sesame oil in pan and cook chicken pieces

Serve noodles and chicken on top of the salad

With 200mls of coconut cream deglaze the pan you cooked the chicken in - when the cream is nicely coloured and bubbling pour over the chicken and salad.

Delicious

Serves 3-4 people.