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Grilled chicken, mango and chilli salad with palm sugar dressing
Grilled chicken, mango and chilli salad with palm sugar dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tangy Asian salad with zesty lime drizzle.
Ingredients:
  • 3 (about 700g) single chicken breast fillets
  • 1/2 bunch watercress, sprigs picked, washed, dried
  • 60g snow pea sprouts, cut in half
  • 2 medium mangoes, cheeks removed, flesh cut into 2cm cubes
  • 15g (1/4 cup) fried shallots
  • 2 fresh long red chillies, thinly sliced diagonally
  • 80g (1/2 cup) whole salted roasted cashews, coarsely chopped
  • Lime wedges, to serve
  • 55g (1/3 cup) finely chopped palm sugar
  • 42.00 gm fresh lime juice
  • 22.00 gm sweet chilli sauce
  • 1 garlic clove, crushed
  • 6.10 gm fish sauce
Instructions:
  • Preheat the barbecue or chargrill on high. Grill the chicken fillets for 4 minutes on each side until golden and fully cooked. Place on a plate, cover with foil, and let it rest for 5 minutes before slicing them thickly on a diagonal.
  • For the palm sugar dressing, heat sugar in a non-stick pan over medium heat until caramelised, stirring for 3 minutes. Remove from heat, then mix in lime juice, water, chilli sauce, garlic, ginger, and fish sauce. Simmer over medium heat for 3 minutes. Cool for 5 minutes before using.
  • In a large bowl, mix together the watercress, snow pea sprouts, and mango. Serve in individual bowls.
  • Place the chicken on top of the salad and generously drizzle with the dressing. Top with fried shallots, chili, and cashews. Serve promptly with lime wedges for a burst of flavor.

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