Place the coconut milk, lime juice, lemongrass and peppercorns into a large saucepan and bring to a gentle simmer over medium heat.
Once bubbling lightly, reduce to a low simmer and add the chicken breasts. Cover and poach for 10–15 minutes.
Turn the chicken and continue to poach for a further 10–15 minutes, or until cooked through.
Remove the chicken from the pan and set aside to cool slightly before slicing. Reserve the fragrant coconut poaching liquid.
Assemble the salad ingredients on a large serving platter or individual plates.
Top with the sliced chicken and drizzle with the reserved coconut and lemongrass sauce.
Finish with cracked black pepper and extra fresh mint leaves.

• For a lighter, citrusy twist, add extra lime zest to the poaching liquid.

• The leftover coconut sauce also works beautifully over rice or noodles.

• Store leftover chicken and sauce in an airtight container in the fridge for up to 2 days.