This is Indira Naidoo's Thai Chicken Salad with chilli, spring onions and coriander from the Edible Balcony.
It was magnificent and I would have it again in an instant!
Here is her recipe
Place 2 chicken breasts in a large heavy based saucepan. Pour in enough coconut milk to cover the chicken and add 1 teaspoon of tumeric. Bring to the boil, we departed from the recipe here, she says simmer for 15 minutes, but Morry is an ace at making chicken breast tender, so once it boiled, he put the lid on and turned off the heat and let it sit until the chicken was just cooked through. Remove the chicken and shred it using a couple of forks. The salt the chicken to taste.
In a small bowl mix 3 tablespoons of fish sauce, 1 tblspn lime juice, 1 1/2 teaspn chilli powder, 1 1/2 teaspoon palm sugar together to make a dressing.
In another bowl mix 1 stalk of lemongrass finely chopped, 4 shallots finely sliced, 2 spring onions finely chopped, a small handful of mint and a cup of coriander leaves. Add the chicken, pour over the dressing.
To serve we drizzled a bit of the poaching liquid over the top and add some HOT red chillis.
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