Chicken spinach salad

• 600 GRAM CHICKEN FILLET
• 1 CARROT, in small pieces
• 100 GRAM SPINACH, cut
• 1/2 DECILITER CREAM
• 3 TBSP SOUTHERN COMFORT

• 1/2 PAPAYA, in cubes
• 2 BANANAS, sliced
• 2 APPLES, peeled and cut
• 3 GREEN ONIONS, chopped
• FRESH CORIANDER, chopped
• 1 RED CHILI PEPPER, chopped
• 2 TBSP VINEGAR
• 4 TBSP COCONUT MILK
• 2 TBSP SOY SAUCE

Boil the chicken fillet 5 minutes in water with salt and pepper, close the pan, turn off the heat and let it stand for 30 minutes, then slice. Allow it to cool down, mix with spinach and carrot. Mix cream with Southern Comfort and salt and fresh milled pepper, stir it into the salad.

For the dressing, mix coconut milk, soy sauce and vinegar. Put banana, apple, papaya, green onion and chili pepper together and mix. Pour the dressing over, toss before serving. Sprinkle green coriander on top.