Grilled chicken, mango & chilli salad with palm sugar dressing recipe

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Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

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

Palm sugar dressing
55g (1/3 cup) finely chopped palm sugar
2 tbs fresh lime juice
2 tbs water
1 tbs sweet chilli sauce
1 garlic clove, crushed
2 tsp finely grated fresh ginger
1 tsp fish sauce


1. Preheat a barbecue or chargrill on high. Add the chicken fillets and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice diagonally.
2. Meanwhile, to make the palm sugar dressing, place the sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until sugar caramelises. Remove from heat. Add the lime juice, water, chilli sauce, garlic, ginger and fish sauce. Stir over medium heat for 3 minutes or until mixture simmers. Remove from heat. Set aside for 5 minutes to cool slightly.
3. Meanwhile, combine the watercress, snow pea sprouts and mango in a large bowl. Divide among serving bowls.
4. Arrange chicken over salad and drizzle with dressing. Sprinkle with fried shallots, chilli and cashews, and serve immediately with lime wedges.

Fried shallots are available from some Woolworths and Asian grocery stores.

Good Taste - February 2005, Page 20
Recipe by Amanda Kelly

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