FiFi’s coconut chicken salad ….adulterated from a favourite recipe in the SMH from way back in 2004.

This was originally a recipe for Boxing Day made with left over turkey. Of course I adulterated it. I have replaced the turkey with poached chicken breast and it’s quite the most delicious dinner you could ever have. It’s basically shredded poached chicken tossed with coconut, mint, and coriander and then drizzled in coconut milk. Faaabulous!

You need for 4 fashionistas, 3 big blokes or 30 models.

Chicken breasts x 2  ( or more depending on the party)
400 mls can coconut cream: ( Reduced fat coconut cream is good or simply coconut milk).
1 tabs brown sugar
1 ½ tabs fish sauce
1 to 2 garlic
½ teas white pepper
2 or 3 tabs of lime juice . You might have to add more as it should be very moist.
1 to 2 cups of organic coconut chips. Tip: try fresh coconut sliced with a vegetable peeler. It’s very important to use the right coconut chunks!  I used Lotus coconut chips from Woolworths. Please don’t use desiccated coconut.  Ewww.
1 or more cup coriander
I or more cup mint
½ to 1 red onion
Lime leaves to poach the chicken
Serve with steamed rice.

• Slip into your favourite Gucci or Pucci sundress.
• Slide out of your Celine wedges.
• Slip into your new Hermes flats.
• Pour a glass of wine. Just one glass.
• Flatten chicken or cut it in half through the middle length ways.
• Poach the chicken gently in simmering water with a few scrunched lime leaves. Don’t boil.
• It takes about 10 minutes or so, then let the chicken rest and have a snooze.
• Pour another wine. Just one glass.
• Find a chic white bowl to serve the salad in.
• Tear up coriander and mint and toss in bowl.
• Pop on Marni sunglasses so you don’t cry and then slice up the red onion into small bits. Think the size of a the credit left on your Amex. Yes, that small.
• Give George Clooney something to do (so he stops annoying you in the kitchen.) He can chop up the garlic as small as the A on your Prada bag.
• Throw the garlic and the lovely red onion in the bowl with the coriander and mint.
• Now it’s time to shred chicken with your fingers. Yes, mind the manicure and just pull it apart and toss in the bowl.
• Throw in a couple of cups of the fabulously naughty coconut chips.
• Toss the salad with your hands. And then toss again.
• It should look as fabulous as George. And just as delicious.
• Ok. You can have another wine. Just one glass.
• Now find a big jug and mix the coconut milk, sugar, lime juice, fish sauce , and white pepper.
• Taste to check …add more lime juice to make it go further…
• Drizzle the coconut milk mix over the chicken salad.
• Toss and toss again.
• It needs to be moist, just like your lipgloss, so re-apply more coconut milk or lime juice if you must.
• Serve with warm steamed rice.
• Divine!

*Please note the photo is a mint poached chicken salad from a lovely blog called Growharvestcook.com.au