Ingredients:

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

Dressing
• ½ cup reduced poaching liquid, cooled
• ½ tsp Dijon mustard
• 1 tsp mirin
• 1 tsp rice wine vinegar
• 2 tbsp sesame oil
• salt and ground white pepper, to taste

• chervil leaves, to garnish

Instructions:

1. Slice chicken and poach in coconut milk and stock for 15 mins. Remove, shred, and keep warm.
2. Simmer poaching liquid until reduced. Set aside for dressing.
3. Prepare Slendier Angel Hair Style per pack. Pat dry and chop.
4. In a bowl, mix noodles, craisins, almonds, celery, capsicum, rocket, and chicken. Season to taste.
5. Whisk dressing ingredients and add most to salad.
6. Serve on plates, drizzle with extra dressing, and garnish with chervil.