Directions:

• Step 1: Cook the Chicken

  Start by bringing a large pot of water to a boil. Add the boneless, skinless chicken breast and 1/2 tablespoon of salt. Cook the chicken for about 15-20 minutes or until it reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pot and let it rest for a few minutes before shredding it into bite-sized pieces.
• Step 2: Blanch the Green Beans

  In the same pot of boiling water, add the trimmed green beans. Blanch them for about 3-5 minutes until they are bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. This helps retain their vibrant color and crunch.
• Step 3: Prepare the Dressing

  In a mixing bowl, combine the coconut cream or milk, chili paste, minced garlic, lime juice, fish sauce, and sugar. Whisk together until the mixture is smooth and well combined. Taste and adjust seasoning if necessary.
• Step 4: Assemble the Salad

  In a large serving bowl, add the shredded chicken, blanched green beans, coconut flakes, and sliced red chile. Pour the dressing over the salad and toss gently to ensure everything is well coated.
• Step 5: Add Toppings

  Sprinkle the French fried onions and crushed roasted peanuts over the top of the salad for an added crunch and flavor boost.
• Step 6: Serve and Enjoy

  Serve the Yam Tua Poo immediately, garnished with extra lime wedges or fresh herbs if desired. This dish can be enjoyed warm or cold, making it versatile for any occasion.