• Chicken breast x4
  • Coconut milk can 400ml
  • 6 x Kaffir lime leaves sliced


  • Buckwheat soba Noodles
  • 1/4 Red cabbage sliced/ shredded
  • 2 Shredded carrot
  • Thinly sliced Celery sticks x3
  • 10 x Cherry tomatoes halved
  • 1x Thinly sliced red capsicum
  • 2 tbsp. Hemp seeds
  • Handful Pumpkin and sunflower seeds

Salad Dressing

  • Tahini 3 tbsp.
  • 2-3 tbsp. Olive oil
  • Juice from 1 Lemon


  • Poach chicken breast in coconut milk and kaffir lime leaves over medium heat in a small saucepan for approx. 15min. Cut open and check it is cooked through before discarding the liquid.
  •  Boil kettle and pour water over soba noodles. Let it stand for 10 min. Drain and run under cold water.
  •  Mix all salad ingredients including seeds.
  • Add noodles.
  • Shred chicken breast with a fork
  • Mix dressing ingredients- if necessary add small amount of water to create a thinner consistency.
  • Mix all together and enjoy.


Keep refrigerated and enjoy for lunch or dinner for up to 4 days