Warm coconut chicken and herb salad with brown rice recipe

This coconut chicken and herb salad pairs tender poached chicken with brown rice, crisp snake beans and bok choy, all lifted by a fragrant mix of Thai basil, Vietnamese mint and coriander. A coconut-lime dressing ties it together with chilli heat, toasted cashews and fresh coconut for contrast and crunch.

This recipe is ideal for meal prep – simply double the ingredients, store everything separately and warm to serve (or try it chilled instead; see note).