Coconut poached chicken salad with satay dressing

Ingredients

• 2 chicken breast fillets
• 310ml (1 1/4 cups) Massel chicken style liquid stock, plus extra, if needed
• 250ml (1 cup) coconut milk
• 4 kaffir lime leaves
• 1 stem lemongrass, bruised, cut into 3 pieces
• 1 teaspoon sea salt
• 145g (1 cup) frozen shelled edamame
• 80g snow peas, shredded
• 3 large zucchini, cut into noodles using a spiraliser
• 8 baby cucumbers, coarsely chopped
• 15g (1/4 cup) coconut flakes, toasted
• 1 long fresh red chilli, thinly sliced
• 125ml (1/2 cup) coconut milk
• 70g (1/4 cup) peanut butter
• 60ml (1/4 cup) sweet chilli sauce
• 2 teaspoons fish sauce
• 1 teaspoon light soy sauce

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