•  3 x 200g cooked chicken breast fillets, shredded
•  2 bulbs fennel, thinly sliced
•  1 cup shaved coconut+
•  3 apple (white) cucumbers, peeled and thinly sliced

lime dressing

•  ¼ cup (60ml) lime juice
•  ¼ cup (65g) grated light palm sugar++
•  1 tablespoon fish sauce

  To make the lime dressing, place the lime juice, palm sugar and fish sauce in a non-metallic bowl and stir well to combine. Place the chicken, fennel, coconut and cucumber in a bowl and toss to combine. Spoon over the dressing to serve. Serves 6.
+ Use a fresh coconut. Drain the juice by inserting a metal skewer in the indented eye, then crack the shell with a sharpening steel or hammer. Gently prise the flesh from the shell using a butter knife and shave the flesh into ribbons with a vegetable peeler. The soft brown skin is edible.
++ Palm sugar is sold in solid form ranging from light to dark and is available from the Asian section of most supermarkets and Asian grocers. If unavailable, use brown sugar.