Ingredients

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

Salad

• 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

Method

• 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