Name: Poached chicken salad with avocado and green papaya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 stick fresh lemon grass, trimmed, bruised; 1 bunch fresh coriander with roots, washed well; 2 (400g) skinless Rangitikei chicken breast fillets; 2 baby cos lettuce, trimmed, cut into quarters; 50 gram green papaya, peeled, cut into long thin strips; 2 medium (500g) ripe avocados, cut into quarters; 2 green onions, sliced thinly; 20 mint leaves; 2 tablespoon asian fried shallots; Tamarind dressing; 2 tablespoon tamarind puree; 1 tablespoon palm sugar; 2 teaspoon finely grated fresh ginger; 1 teaspoon ground cumin; 1 long fresh red chilli, seeded, sliced thinly

Poached chicken salad with avocado and green papaya

Delicious and healthy! Soft poached chicken salad with creamy avocado and sweet green papaya - a summer inspired dinner perfect for any time of the year!

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 stick fresh lemon grass, trimmed, bruised

1 bunch fresh coriander with roots, washed well

2 (400g) skinless Rangitikei chicken breast fillets

2 baby cos lettuce, trimmed, cut into quarters

50 gram green papaya, peeled, cut into long thin strips

2 medium (500g) ripe avocados, cut into quarters

2 green onions, sliced thinly

20 mint leaves

2 tablespoon asian fried shallots

Tamarind dressing

2 tablespoon tamarind puree

1 tablespoon palm sugar

2 teaspoon finely grated fresh ginger

1 teaspoon ground cumin

1 long fresh red chilli, seeded, sliced thinly

Method

1.Fill a medium saucepan with water. Add the lemon grass and the roots and stems of the coriander. Season generously with sea salt and bring to the boil. Add the chicken then cover with a lid. Remove from the heat and set aside for 20 minutes.

2.Make tamarind dressing: Combine all the dressing ingredients in a screw-top jar. Add ¼ cup of water and shake until the sugar has dissolved.

3.Put the cos lettuce on a serving platter and top with the papaya and avocado.

4.Remove the chicken from the saucepan and, when cool enough to handle, shred the meat. Add it to the salad and then sprinkle with the onion, mint, coriander leaves and shallots. Pour over the Tamarind Dressing and serve.

Not suitable to freeze.
Note

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