Heat pan on medium and add olive oil.
Add onion and chicken and cook until the chicken is sealed both sides.
Add coconut cream and lemongrass paste, keep gently stirring.
Leave cooking on low until chicken is cooked. Add more coconut cream if the sauce simmers away too much!
Leave to cool for 2-3 minutes before adding to the salad base.
Serve as pictured.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.