A perfect summer salad to accompany an award winning BBQ!


2 medium chicken breasts, skin off
3 cups chicken stock

1 cup coconut milk
3 – 4 tbs palm sugar
2 tbs lime juice
1 ½ – 2 tbs fish sauce
1 clove garlic, grated
1 tsp ginger, grated

1 x 100g pkt Changs Fried Noodles
1 cup savoy cabbage, finely shredded
1 cup red cabbage, finely shredded
1 carrot, julienne
70g snow peas, sliced finely, lengthwise
2 spring onions, finely sliced on the angle
½ bunch torn mint leaves
½ bunch torn coriander leaves
½ cup fried shallots


1. In a medium saucepan, bring chicken stock to a boil. Add chicken breasts and cook, uncovered for 10 minutes. Drain and set aside to completely cool. Once cool, shred chicken using a fork.

2. In a bowl, combine the coconut milk, palm sugar, lime juice, fish sauce, garlic and ginger.

3. In a large bowl, add all the vegetables and herbs. Add the shredded chicken and then Changs fried noodles and then add the coconut dressing. Toss gently to combine.

4. Serve immediately and garnish with fried shallots.

Fried shallots and Palm sugar are available in the Asian section of your local Drakes Supermarkets.

Serves 4