Place the chicken fillets, stock and water into a saucepan, ensuring the chicken is just covered. Gently bring the chicken to the boil while covered. Once the stock comes to the boil, remove the saucepan from the heat, keeping the lid on tight. Sit for 20–25 minutes or until the chicken is fully cooked when tested. Drain and allow to cool.
In a large bowl, toss together the carrot, shallots, capsicum, radicchio and watercress. Once the chicken is cooled, gently shred or, if you prefer, slice. Add to the salad.
To make the dressing, place the coconut, lime juice, garlic, chilli, yogurt and the reserved watercress into a small food processor bowl and gently whiz together until creamy. Alternatively, place into a small jug and blend with a hand-held blender.
To serve, pour the dressing over the salad and gently toss together. Divide onto serving plates.
EACH SERVING (6)
2 portions vegetables
*You'll need to use about 1 bunch of watercress for this recipe — choose a bunch that weighs about 380 g, then trim off the stems and any straggly-looking leaves. *If you like, you can serve the dressing in a jug and allow each diner to add their own dressing.
Yum I loved this dish, I made a few slight variations I added roasted sweet potato pan fried mushrooms as well as ?I raosted the garlic that I used in the lime chilli dressing sensational
Simply delicious loved the dressing! - 04 Jun 2011
Altered ingredient amounts.
Yum I loved this dish, I made a few slight variations I added roasted sweet potato and roasted capsicum also pan fried mushrooms, I also roasted the garlic that I used in the lime chilli dressing. ITo serve I tossed through a few baby spinach leaves. - 04 Jun 2011