Place the chicken breasts, stock and water into a pot, ensuring the chicken is just covered. Gently bring the chicken to a boil while covered. Once the stock comes to a boil, remove the pot from the heat, keeping the lid on tight. Leave for 20-25 minutes or until the chicken is fully cooked when tested. Drain and allow to cool.
In a large bowl, toss together the carrot, shallots, pepper, radicchio and watercress. Once the chicken is cooled, gently shred or, if you prefer, slice. Add to the salad.
To make the dressing, place the coconut, lime juice, garlic, chili, yogourt and the reserved watercress into a small food processor bowl and gently whiz together until creamy. Alternatively, place into a small jug and blend with a hand-held blender.
To serve, pour the dressing over the salad and gently toss together. Divide onto serving plates.
Cook's tips: You'll need to use about 1 bunch of watercress for this recipe, choose a bunch that weighs about 370 grams (13 oz), then trim off the stems and any straggly-looking leaves. If you like, you can serve the dressing in a jug and allow each diner to add their own dressing.
Each serving (6): 23 g protein, 8.5 g fat of which 4 g saturates, 7 g carbohydrate, 4 g fibre, 208 Calories