The recipe makes the juiciest chicken and crispiest salad. It’s great for lunch or dinner.

Serves 2

14 oz. can coconut milk
1 lime, juiced & divided
¾ tsp. salt
½ tsp. fish sauce
3 kefir lime leaves
12 oz. boneless, skinless chicken breasts

For the spinach salad:

4.2 oz. baby spinach
1 cucumber, sliced
2 green onions, sliced
4 tbsp. cilantro leaves
4 tbsp. mint leaves, torn
4 tbsp. basil leaves, torn
2 tbsp. crispy shallots

In a saucepan, combine the coconut milk, juice from half a lime, salt, fish sauce and kefir lime leaves. Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Add the chicken breast, cover, and let it simmer gently for 25 minutes, or until the chicken easily pulls apart with two forks. Remove the chicken from the coconut broth and set aside to cool. Let the cooking liquid cool to room temperature.

Once the chicken is cool enough to handle, shred the chicken.

Add all the salad ingredients into a medium sized bowl and toss to combine.

Now add the shredded chicken and spoon some of the cooled coconut broth over the salad. Gently toss to combine, then taste the salad and adjust the salt and lime juice to taste.

Divide the salad evenly between two plates and garnish with crispy shallots.