2. Zest and juice lime, peel and grate ginger. Combine with coconut milk and season with salt and pepper.
3. Halve sprouts. Peel and cut pineapple into small pieces. Slice cucumber, mint leaves and spring onions.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Season chicken with salt and pepper. Cook for 4-5 minutes on each side, or until browned and cooked through. Shred using two forks or slice.
5. Toss chicken with rice, salad and dressing. Season with salt and pepper if needed.
Use fish sauce or soy sauce in the dressing to season instead of salt. This will give added flavour.
coconut milk 165ml
snow pea sprouts 1/2 punnet
lebanese cucumber 1
mint 1/2 bunch
spring onions 1/3 bunch
chicken schnitzels 600g
oil (for cooking), salt, pepper