Asian chicken, cucumber, coriander and chilli salad

This is the perfect dish to impress family and friends over the summer months when you are asked to bring a dish to share.  Could even be tasty enough to include in a Christmas lunch with seafood and Asian inspired buffet.

Ingredients

600g chicken breast
200ml coconut milk
3 tbsp grated palm sugar
3 tbsp fish sauce
2 telegraph cucumbers (any cucumber will work)
2 long red chillies, sliced thinly on the diagonal
1 bunch of picked coriander leaves
2 green spring onions, sliced thinly on the diagonal
1 lime juiced
1/3 cup roasted salted peanuts roughly chopped

Method

Combine coconut milk, palm sugar and fish sauce in a wide shallow pan.  Add chicken to the cold liquid and bring to a gentle simmer.  Cook for 15 - 20 minutes turning the chicken breasts for even poaching.  Leave immersed in liquid for 30 minutes.  You can leave in placing liquid overnight if you have started this the day prior.
Remove chicken to a board and with two forks shred the meat.
Return poaching liquid to the stove, bring to the boil and then simmer for 10 minutes or until slightly reduced.  Set aside to cool.
Using a vegetable peeler cut the cucumber into long thin ribbons place on a platter then add the shredded chicken.  Top with chilli, coriander and green spring onions.
Take 1/3 cup of the cooled reserved poaching liquid and add the lime juice.  Drizzle over the salad.
Toss gently to combine and sprinkle peanuts over the the salad.

Tips n Hints

Looks great if you can source a banana leaf to line the platter.
Like Fast Ed advised from Better Homes and Gardens, rub some oil onto your fingers before chopping the chilli, to prevent the burning sensation on your fingers.

Mama Marmalade