Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all
over,
heat a non stick frying pan, add the
coconut oil and when melted place your chicken in the pan, on a
moderate high
heat slightly sear the chicken then finish cooking on a medium
heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning
over the glaze, return the pan to the
heat and add the
coconut milk using a spatula scrap the
coconut milk around the pan so that it picks up the left
over cooking juices, take of the
heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the
coconut dressing.
Sprinkle each pancake with 1 tablespoon of the toasted
coconut and cook
over moderate heat, flipping once, about 1 1/2 minutes per side.
Meanwhile... — Melt a few tbsp of
coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook
over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate