Coconut poached chicken slaw salad with mango & lime dressing

When febfast approached Henley’s Wholefoods to be a supporter for this year’s campaign, we couldn’t say yes fast enough.

febfast is working towards making the world a better place for young people – and at Henley’s Wholefoods we’re working hard to make sure the world our young people grow up to inherit is as bountiful, natural and sustainable as we can leave it.

While it might not seem like giving up sugar or alcohol is doing much to help, it’s the valuable dollars and the show of solidarity and support that means the world to febfast, and the people it helps.

To get you through the challenge, here’s one of my go-to lunches when I’m on the go – quick, easy, delicious – and most importantly, sugar free!



200 ml coconut cream

200 ml water

250 g chicken breast

50 g red cabbage (shaved on a mandoline)

50 g Chinese cabbage (cut thinly)

30 g bean sprouts

50 g firm mango (cut into long strips)

10 g cashews (roasted, and roughly chopped)

60 g rice stick noodles

2 sprigs mint

2 sprigs thai basil

2 sprigs cilantro

½ tsp toasted coconut



20 g fish sauce

30 g lime juice squeezed, zest reserved

15 g long red chilli

5 g ginger

5 g garlic

50 g gluten free soy

40 g sesame oil


Bring the water and coconut cream to the boil, add the chicken breasts, allowing the heat to come up again. Once the chicken is submerged and the liquid is bubbling, turn off the heat, put a lid on and allow to poach for around 20 minutes. Drain the liquid off the chicken and shred once cool. Cook the rice stick noodles in boiling water until soft, drain and toss in sesame oil.

Put all lime dressing ingredients together and blitz in a bar blender until smooth.

Toss the noodles with the cabbage, herbs, cashews, beans sprouts, mango and lime dressing and mix well. Garnish with more herbs, a drizzle of dressing, cashews and coconut.

By Sophie Henley

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