400g Waitoa free range chicken breast
2 tablespoons Olivado Extra Virgin Coconut Oil
2 carrots, grated
1/2 cucumber, deseeded and grated
4 spring onions, sliced
Handful of fresh kale leaves, torn
2.5cm piece fresh ginger, peeled and finely grated
100g rice vermicelli
1 cup chopped coriander and mint
2 small red chillies, de-seeded and sliced
1 clove garlic, crushed
1 tablespoon brown sugar or coconut sugar
Juice of 2 limes
2 tablespoons rice wine vinegar
3 tablespoons fish sauce
2 tablespoons Olivado Peanut Oil
Cut chicken into thin slices then halve into strips.
Pan fry in the extra virgin coconut oil. Season if desired and set aside.
Place vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain well.
While the vermicelli is softening, make the dressing by whisking ingredients together in a bowl.
To assemble the salad, toss all ingredients together then add the cooked coconut chicken strips.
Pour dressing over salad and toss to coat. Serve with more coriander leaves and lime cheeks and enjoy!