Chicken, Pawpaw and Mint Salad, with Sweet Chilli Dressing
Ingredients
DRESSING
3 tablespoons lemon juice
1 teaspoon finely grated fresh ginger
2 large red chillies, deseeded and finely chopped
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon chopped freshs coriander
1 tablespoon toasted sesame seeds
2 tablespoons grated palm sugar (or 1 tablespoon brown sugar)
SALAD
400g chicken breasts, skinned, boned and thickly sliced
130g packet baby cos lettuce leaves
100g snow peas, blanched
1 pawpaw, peeled, deseeded and sliced
1/4 cup fresh mint leaves
Description
This simple salad is a fine example of the taste-tingling zingy freshness that is unique to Vietnamese food.
Method
To make the dressIng, put all the ingredients in a small bowl and stir until the sugar has dissolved. Set aside until required.
Heat a barbecue hot plate and cook the chicken until golden brown and cooked through. Toss the warm chicken with the dressing. Cover and chill for at least 30 minutes.
Place the lettuce on a serving platter. Add the snow peas, pawpaw and mint and toss gently to combine. Arrange the chicken on top and drizzle the dressing over. Serve immediately.
Categories
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