Thai chicken and nectarine salad with lemongrass dressing


  • 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


  • 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.


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