Alive and Cooking
 

Fragrant Lavender Honey Salad with Coconut Poached Chicken

Send to a friend send to a friend! print print recipe

Ingredients

 
½ tsp edible lavender
4 tbsp lavender honey
50 ml white vinegar
½ head of Roasted garlic
1 small red chilli
4 tbsp olive oil
2 carrots, julienned
150g snow peas, cut into diamond shapes
100 g beansprouts
3 spring onions, finely sliced
2 chicken breast
1 tin of creamed coconut
1 thumb sized knob of ginger, peeled and sliced
 

Method

 
Place the chicken and coconut into a pan with a tight fitting lid, place onto a flame and gently simmer for 15 minutes.
Toss together the carrots, beans sprouts, snow peas, spring onion and chill.
Mix together the lavender, honey vinegar and oil until a smooth dressing is achieved.
Slice the chicken over the salad and drizzle over the dressing.

Fragrant Lavender Honey Salad with Coconut Poached Chicken