Description
A tantalizing tropical salad!
Ingredients
4 free range chicken breast fillets
1 T (15 ml) canola oil
Salt and pepper
Dressing
1 T (15 ml) soy sauce
1 T (15 ml) ketjap manis
2 T (30 ml) canola oil
Juice and zest of 1 large lime
1 t (5 ml) chopped chilli
1 t (5 ml) grated ginger
1 clove garlic, crushed
1 T (15 ml) chopped coriander
Salad
1 small pineapple, peeled, sliced and quartered
1 large ripe mango, peeled and cubed
1 small cucumber, seeds removed and sliced
1 packet spring onions, finely sliced
100 g mixed salad greens
Garnish
Handful coriander leaves
Sliced chilli
Instructions
Preheat the oven to 200˚C.
Rub the chicken breasts with oil and seasoning and seal both sides in a hot griddle pan.
Place onto a baking tray and roast the chicken breasts for 12 – 15 minutes. Allow to rest for 5 minutes before slicing thinly on the diagonal. Pop into the fridge and allow to cool a little.
Dressing
Combine the ingredients for the dressing. Add half of the dressing to the cooled sliced chicken and gently toss to coat well.
Salad
Arrange the salad ingredients and dressed chicken on a platter. Garnish with coriander and chilli.
Drizzle with remaining dressing when ready to serve.
