Coconut Chicken Salad with Mango

For an appetiser that's bursting with freshness and packed full of flavour, you can't go past these Asian inspired lettuce cups with coconut milk poached chicken and mango salad. Poaching chicken breast in lemongrass-coconut milk ensures that it's tender, moist and flavourful. With sweet juicy mangoes and a sweet tangy lime dressing, this salad will be a guaranteed hit with your family.

Dressing	Salad
1 tbsp Peanut oil 1 tbsp Olive oil 1 tbsp Honey 1 tbsp Fish sauce 3 tbsp Fresh lime juice	2 Chicken breast, boneless and skinless 1 tbsp Lemongrass paste (or 1 stalk fresh lemongrass) 400 ml Light coconut milk 1 Ripe, but firm mango, peeled, stone removed, cubed 1 tbsp Fresh lime juice 1 tsp Lime zest 1 Spring onion, chopped 1 tbsp Cilantro or parsley leaves, chopped 1 Red chilli pepper, thinly sliced Sea salt and black pepper to taste Lettuce leaves

Stir the dressing ingredients together in a small bowl or a glass. Chill until ready for use.
Place the chicken breast, lemongrass paste and coconut milk in a saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 8-10 minutes or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
Remove chicken from the pan and coarsely shred the chicken. (the poaching coconut liquid can be used to cook rice or bake bread) Place them in a bowl together with the mango, lime juice, zest, spring onion, cilantro or parsley and chilli pepper. Combine and season.
Arrange the lettuce leaves on a serving platter. Fill with spoonfuls of salad and drizzle over the dressing.