POACHED CHICKEN SALAD WITH AVOCADO & GREEN PAPAYA
PREP + COOK TIME 35 MINUTES SERVES 4
1 stalk fresh lemongrass, trimmed, bruised
1 bunch fresh coriander with roots, washed well
2 skinless chicken breast fillets (400g)
2 baby cos lettuce, trimmed, cut lengthways into quarters
500g green papaya, peeled, cut into long, thin strips
2 medium (500g) ripe avocados, cut lengthways into quarters
2 green onions, sliced thinly
20 fresh mint leaves
2 tablespoons Asian fried shallots
TAMARIND DRESSING
2 tablespoons tamarind purée
1 tablespoon palm sugar
2 teaspoons finely grated fresh ginger
1 teaspoon soy sauce
½ teaspoon ground cumin
1 fresh long red chilli, seeded, sliced thinly
1 Fill a medium saucepan with water. Add lemongrass and the roots and stems of the coriander. Season generously with salt; bring to the boil. Add chicken; cover with a lid. Remove from heat; set aside for 20 minutes.
2 Make tamarind dressing.
3 Place lettuce on a serving platter; top with papaya and avocado.
4 Remove chicken from pan. When cool enough to handle, shred meat. Add meat to salad; sprinkle with onion, mint, coriander leaves and shallots. Drizzle with tamarind dressing to serve.
TAMARIND DRESSING
Combine ingredients in a screw−top jar. Add ¼ cup (60ml) water; shake until sugar dissolves.
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