2 large chicken breasts, cut into large strips
2 cups chicken stock.
1 bunch fresh coriander, stems cut from bunch
5cm cube fresh ginger, peeled & finely sliced
1 clove fresh garlic, peeled & sliced
1 bunch fresh mint
1 can coconut milk
2 mangoes, cut into large chunks
1 1/2 tbsp fish sauce
1 avocado, cut into thin strips
1 large red capsicum, cut into very fine strips
1 cucumber, cut into very fine strips
3 spring onions, thinly diced
3 small red chilli’s, thinly diced
1 punnet cherry tomatoes
1/2 cup walnuts, roughly chopped
Put chicken breast strips, chicken stock, coriander stems, ginger pieces, garlic slices & 1 cup coconut milk in frypan & simmer until chicken is cooked, about 5-7mins.
Take off heat.
Mix remaining coconut milk and fish sauce in small bowl.
In a large salad bowl, combine the coriander & mint leaves, capsicum, cucumber, spring onions, cherry tomatoes, chilli, avocado and mango.
Take the chicken out of stock mixture and shred into smaller strips and place into salad bowl with other ingredients. Toss thoroughly and sprinkle with walnuts.