Ingredients
Method
1.In a large saucepan on moderate heat, cover chicken with cold water. Bring to boil. Reduce heat. Simmer, partially covered, 45 minutes or until chicken is cooked. Skim surface during cooking.
2.Transfer chicken to a chopping board. Cool slightly. Remove skin and meat from bones; discard skin and bones. Shred chicken meat and place in a large bowl.
3.Add rocket, onion, coriander and peanuts to chicken. Toss until well combined.
4.In a medium jug, whisk coconut milk, fish sauce, sugar, juice and sweet chilli sauce. Spoon salad onto serving plates. Drizzle with dressing. Serve.
For a heartier salad, soak Thai-style rice noodles, then add to this recipe.
Note