Lemon Myrtle Asian Chicken



250g Chicken Breast fillets

1/2 Cucumber chopped

1 x Carrot peeled with julienne pealer

1 x small sprig of Coriander

1 x small sprig of Mint

1 x lemon wedge 50g Shaved Coconut (Fresh or from a packet)

Red Kellys Lemon Myrtle Dressing



Place chicken in a deep frying pan, cover with water and bring to a gentle simmer on medium.

Reduce heat to low and poach chicken for 5-8 minutes.

Shred Chicken fillets into bite size pieces and place in large serving bowl.

Place chopped cucumber, julienned carrots, coriander & mint beside poached chicken, drizzle with generous amount of Red Kellys Lemon Myrtle Dressing and top with shaved coconut.