Coconut Chicken Salad

A delicious, crisp and fresh salad, perfect for summer nights!  Just use shredded coconut from a packet if you don't have fresh coconut on hand.

Ingredients
2 tablespoons finely chopped lemon grass (white part only)
1 teaspoon shaved palm or soft brown sugar
3 tablespoons lime juice
250ml coconut milk
1 teaspoon sesame oil
2 skinless, boneless chicken breasts
70g mint
1/4 fresh coconut, flesh shaved and toasted
100g snow pea sprouts
2 Lebanese cucumbers, thinly sliced
2 tablespoons sesame seeds, toasted
lime wedges, to serve

Method
Preheat the oven to 180 degrees.

To make the dressing, combine lemon grass, palm sugar, 2 tablespoons of lime juice and the coconut milk in a small saucepan over low heat.  Simmer for 10 minutes, stirring occasionally to ensure that the sugar has dissolved.  Remove from the heat and allow to cool.

Put the sesame oil and the remaining lime juice in a small bowl.  Add the chicken breasts and toss in the oil and juice before putting in a baking dish.

Drizzle the chicken with the remaining marinade, cover with foil and bake in the oven for 30 minutes.  Remove the chicken and allow to cool.

Roughly shred the chicken and add it to the bowl with the dressing.  Add the mint, coconut, sprouts and cucumber.  Toss together with the sesame seeds.  Serve with a wedge of lime.