Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Poached chicken and mango salad
Serves 2 Starters and mains
Ingredients
- 60ml extra virgin olive oil
- 1 red chilli, seeded and finely chopped
- 1 red onion, thinly sliced
- 1tbsp tamarind purée
- 2tsp grated palm sugar
- (jaggery) or light brown sugar
- 1tsp soy sauce
- 1tbsp lime juice
- 175g cooked chicken, shredded
- 1 mango, flesh cut into thin wedges
- 1⁄2 Lebanese (short) cucumber, diced
- 8 mint leaves, thinly sliced
- 1 handful of coriander
- 100g baby salad leaves
- 1tbsp toasted sesame seeds
Method
Put the olive oil, chilli and onion in a frying pan over a medium heat and cook for 10 minutes, stirring occasionally, or until the onion is quite caramelised and almost burnt.
Meanwhile, put the tamarind purée and 60ml water in a large bowl. Add the palm sugar, soy sauce and lime juice and stir until the sugar has dissolved. Add the shredded chicken, mango, cucumber, mint and half the coriander. Toss gently to combine.
Divide the salad leaves between two large bowls and arrange the chicken and mango salad over the top. Garnish with the caramelised onion, the remaining coriander and a sprinkle of sesame seeds.
Advertisement