It's time to share my favourite salad recipe. (My other favourite salad is here.) I've promised to give this to so many friends! I'm pretty sure you'll love it.
When I made it the first time, my teenager said, 'Is this a Janet recipe?' The truth is, my friend Janet is the source of all good food at my place (& a lot of wisdom). And yes, this one is hers. I've simplified it a little because -- well -- I'm lazy.
The reason it's so delicious is this: sweet, sour, salty, bitter, pungent and astringent. If you mix all those flavours in one dish = tastebud heaven. You'll see.
What you need:
2 mangoes or a papaya
green beans
cherry (or grape) tomatoes
red onion
fresh coriander (cilantro in Canada), basil and mint
2 chicken breasts
fish sauce, lemongrass paste, brown sugar, lime juice, chili flakes, kaffir lime leaves
tin of coconut milk
Method:
Poach the chicken in the coconut milk. Drain, shred and let cool.
Add the veg and fruit to the salad bowl:
1 cup each of chopped basil, coriander and mint leaves (or more if you like)
lightly steamed and cooled green beans
punnet of sliced tomatoes
medium chopped red onion
1/2 papaya or 2 mangoes, chopped
Whisk the dressing:
2 Tablespoons lime juice
2 Tablespoons fish sauce
2 Tablespoons brown sugar
1 Tablespoon lemon grass paste (a tube from the herb section because life is too short to mash lemongrass stalks)
2 kaffir lime leaves, chopped (from your tree or borrow from mine!)
sprinkle of red chilli flakes
Add shredded chicken to the salad and pour over the dressing. Mix tenderly.
Happy Spring!
