You will need about 1⁄2 a small pineapple for this recipe. We used Yeo’s Satay Sauce, it’s available in the Asian section of major supermarkets.
Ingredients
Method
Place chicken in a medium saucepan with coconut milk and lime leaves. Bring to a boil. Cover. Gently simmer, turning halfway, for about 15 minutes, or until cooked through. Remove from heat. Stand, covered, for 10 minutes.
2 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for about 10 minutes, or until tender. Drain. Rinse under
cold water. Drain well.
3 Remove chicken from coconut milk, reserving 1⁄2 cup for dressing. Discard lime leaves. Thinly slice the chicken.
4 To make dressing, whisk all ingredients in a jug with reserved warm coconut milk until smooth.
5 Toss noodles in a large bowl with pineapple, salad leaves, cucumbers and basil. Transfer to a serving bowl. Top with chicken. Pour over dressing and sprinkle with nuts. Serve salad with lime wedges.
Related stories
Native ad body.
Native ad body.
Native ad body.
