Chicken, Rocket and Noodle Salad

Preparation time: 15 Minutes | Cooking Time: 35 Minutes | Serves: 2

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  • 1 large skinless chicken breast
  • ½ cup light coconut milk
  • 1 cup salt-reduced chicken stock
  • 1 packet Slendier Angel Hair Style
  • 3 tbs craisins, chopped
  • 3 tbs slivered almonds, toasted
  • 1 stalk celery, finely diced
  • ½ yellow capsicum, sliced into 3cm strips
  • 100g rocket leaves
  • Chervil leaves, to serve


  • ½ cup reduced poaching liquid, cooled
  • ½ tsp Dijon mustard
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • 2 tbs sesame oil


  1. Cut the chicken breast into 4 thick slices lengthways. Place in a small saucepan along with the coconut milk and chicken stock. Place the saucepan over a medium heat and bring to the boil. Reduce heat to a simmer and poach the chicken gently until cooked through, about 15 minutes.
  2. Once the chicken is cooked, remove from the pan. Once cool enough to handle, tear the chicken into bite-sized pieces and set aside, keeping warm, until needed.
  3. Return the saucepan of poaching liquid to the heat and continue to simmer until the liquid is reduced and slightly thickened. Set aside to cool until needed for the dressing.
  4. Meanwhile, prepare the Slendier Angel Hair Style according to the directions on the packet. Dry thoroughly between layers of paper towel and chop roughly into long lengths.
  5. Place the noodles, along with the craisins, almonds, celery, capsicum and rocket in a large mixing bowl. Add the warm shredded chicken and toss well to combine. Season to taste with salt and pepper.
  6. For the dressing, combine all ingredients in a small mixing bowl and whisk together to combine. Spoon about ¾ of the dressing over the chicken mixture, or to taste.
  7. To serve divide the poached chicken mixture between two serving plates. Drizzle with a little extra dressing, top with chervil leaves and serve.

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