Charred Yellow Chicken with Coconut Vermicelli Salad

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Prepare your salad ingredients. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, whisk together all remaining yellow chicken ingredients, add chicken, season and toss to coat.
2. Place noodles in a large, heat-proof bowl. Pour boiling water over noodles and use a fork to separate strands. Cover and leave for 5 minutes then drain and run under cold tap, until cool. Drain and toss with a little oil or sesame oil. Snip in a few places if desired. Set aside.
3. Whisk together all coconut dressing ingredients in a large bowl and set aside. Place all salad ingredients in same bowl.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 3-4 minutes each side, until cooked through and slightly charred. Set aside, covered, to rest for a few minutes then slice thickly, reserving any resting juices.
5. Toss cooled noodles through salad and coconut dressing and season to taste. Add any resting juices from chicken, if desired. Chop coriander for garnish.
6. To serve, divide coconut vermicelli salad between plates and top with charred yellow chicken, mung bean sprouts, coriander and a squeeze of lemon juice.