Asian inspired chicken salad with coconut dressing

I made y'all a salad. 

A bonkers awesome colorful salad which doesn't require a lot of time, money or butter.

It's incredibly healthful too; we've got a whole bunch of vegies, skinny chicken, fresh herbs... 

Look at us; being al healthy and shizzle! 

No worries though. We'll still have butter for dinner.

This pretty salad is totally ready for bikini-season

Note: I started making this delicious recipe last year waaaay before I even tought about blogging. The salad became such a hit around here I wrote the recipe down. Unfortunately, I didn't mention my sources back then. I searched through all my cookbooks but couldn't find the original source. If you recognise this recipe you're welcome to contact me and I'll set it straight asap.  

Asian inspired chicken salad with coconut dressing
serves 2 
as lunch with a slice of bread or rice

80 g mixed salad leaves
2 carrots
1 cucumber
2 chicken breasts, sliced
big handful of cilantro
big handful of basil
big handful of parsley leaves
70 g salted peanuts

Dressing:
1 red pepper, finely sliced in rings
80 ml coconut cream
1 T lemon juice
1 t brown sugar
1 t fish sauce 

one: bake the chicken on medium heat in a frying pan until tender on the inside and crispy on the outside. Let it cool down.
two: meanwhile, make carrot and cucumber ribons: slice the vegetables with a vegetable peeler into long ribbons, rotating the carrot/ cucumber after each pass.

three: for the dressing - mix everything together in a small bowl. Add salt and pepper to taste.

four: toss all of the vegetables together on a plate, slice the chicken in nice stripes and arange it on the salad.

five: drizzle with dressing and toss to coat.

music to pair with: Anna Ternheim - Nights in Goodville

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