Thai chicken and nectarine salad with lemongrass dressing
INGREDIENTS
- 3 (about 200g each) single chicken breast fillets
- 80g (1/2 cup) whole raw unsalted cashew nuts
- 3 white nectarines, halved, stones removed, thinly sliced
- 60g snow pea sprouts
- 60g bean sprouts, ends trimmed
- 60g baby Asian greens
- 12 fresh coriander sprigs
- 6 fresh basil leaves, shredded
- pinch of salt
- Lemongrass dressing
- 80ml (1/3 cup) white vinegar
- 80ml (1/3 cup) cold water
- 40g (1/4 cup) finely chopped palm sugar
- 2 lemongrass stems, pale section only, finely chopped
- 1 1/2 tsp fish sauce
METHOD
- Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
- Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
- Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
- Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.
Courtesy of Taste.com.au
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