Yinarr Meal Pantry

INGREDIENTS

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4 x 170g skinless chicken breast fillets
1L chicken stock (homemade or Paleo Friendly)
2 bay leaves
1 head iceberg lettuce
1 carrot, peeled and grated
1 cup bean shoots
1 bunch basil leaves
1 tsp sesame oil
1 lime, juiced
¼ cup cashews, chopped

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METHOD

 

1 Combine the chicken breasts, stock and bay leaves in a saucepan and set over a low heat. Bring slowly to a simmer then poach very gently for 20 minutes, until the chicken is just cooked. Set the chicken aside to cool slightly, then shred finely.
2 Separate the larger outer leaves of the lettuce and trim eight of these into cup shapes with a sharp pair of scissors. Shred 2 cups of the remaining lettuce finely.
3 Mix the chicken, shredded lettuce, carrot, bean shoots, basil,  sesame oil and lime juice in a large bowl. Spoon this mixture into the lettuce cups and serve topped with cashews. For school lunch pack the lettuce cups, salad mix and dressing separately.