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.