Warm Thai Chicken Salad with Passionfruit Dressing
- Serves:
- 4
Make the most of delicious passionfruit while it's in season with this warm Thai chicken salad.
½ Lebanese cucumber
2 baby cos lettuce
4 passionfruit
1½ tablespoons lime juice
1 tablespoon fish sauce
1 long red chilli, seeded and thinly sliced
1 teaspoon honey
1 teaspoon salt reduced soy sauce
Mint leaves, basil leaves and coriander sprigs to serve
Ingredients
2 small chicken breast fillets, trimmed½ Lebanese cucumber
2 baby cos lettuce
4 passionfruit
1½ tablespoons lime juice
1 tablespoon fish sauce
1 long red chilli, seeded and thinly sliced
1 teaspoon honey
1 teaspoon salt reduced soy sauce
Mint leaves, basil leaves and coriander sprigs to serve
Method
Person one: Bring a large pan of water to the boil. Poach the chicken breasts in the water until cooked through then remove and set aside until just cool enough to thickly shred. Cover and keep warm.
Meanwhile, peel the cucumber into long ribbons and tear the cos leaves into smallish pieces.
Person two: Halve the passionfruit and place the juice and pulp in a non-metallic bowl, along with the lime juice, fish sauce, chilli, honey and soy. Stir until fully combined,
Toss the shredded chicken with half the dressing and stand for 10 minutes.
To serve, toss chicken mixture with cos leaves, cucumber and a large handful of the mixed fresh herbs. Arrange on serving plates and drizzle with remaining passionfruit dressing.Notes
Tip: If you prefer your dressing a little spicier, do not remove the seeds from the chilli before slicing.
- Author:
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