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Thai chicken and nectarine salad with lemongrass dressing
Thai chicken and nectarine salad with lemongrass dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Refreshing Thai-style chicken salad with sweet nectarines.
Ingredients:
  • 3 (about 200g each) single chicken breast fillets
  • 80g (1/2 cup) whole raw unsalted cashew nuts
  • 3 ripe white slipstone 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
  • 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
  • 9.15 gm fish sauce
Instructions:
  • Fill a large saucepan halfway with cold water and bring it to a boil. Once boiling, lower the heat to medium-low, add the chicken, cover, and simmer for 15 minutes until tender. Remove the chicken from the pan, let it cool on a plate for 10 minutes, then shred it.
  • For the lemon-grass dressing, mix vinegar, water, sugar, lemon grass, and fish sauce in a saucepan over low heat until sugar dissolves. Bring to a simmer over medium heat for 5 minutes until reduced by half. Let it cool for 10 minutes, then strain through a sieve into a jug, removing the lemon grass.
  • Toast cashews in a medium non-stick frying pan over medium heat, stirring, for 3 minutes until golden. Remove from heat and let cool for 5 minutes. Coarsely chop.
  • In a large bowl, mix together chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander, and basil. Pour in the lemongrass dressing and toss gently to coat everything. Season with salt to taste. Serve in individual bowls and top with toasted cashews.

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