GINGER CHICKEN WITH RAW CITRUS RIBBON SALAD
PREP + COOK TIME 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 2
2 single chicken breast fillets (500g)
2 tablespoons vegetable oil
1 large zucchini (150g)
1 large carrot (180g)
3 target beetroots (350g),
sliced thinly (see tip on page 63)
1 cup (60g) bean sprouts
¼ cup (40g) roasted cashews
1 green onion, sliced thinly
½ small red grapefruit (175g)
1 lime (65g), halved
¼ cup (60ml) soy sauce 1 tablespoon pure maple syrup 2 cloves garlic
2 teaspoons finely grated
½ teaspoon ground coriander ¼ cup fresh coriander stalks 2 tablespoons lime juice
1 tablespoon pure maple syrup
1/3 cup (50g) roasted cashews
1 teaspoon finely grated fresh ginger
½ fresh long red chilli, seeded
2 tablespoons lime juice
1 tablespoon soy sauce
½ cup fresh coriander leaves
1 Make soy marinade.
2 Place chicken in a medium bowl; pour over marinade. Cover with plastic wrap; refrigerate for at least 2 hours or overnight. Drain; discard marinade. 3 Heat oil in a medium frying pan over medium heat. Cook chicken for 4 minutes each side or until golden and cooked through. Transfer to a plate; cool for 10 minutes.
4 Make chilli dressing.
5 Using a vegetable peeler, slice zucchini and carrot into long ribbons. Place vegetable ribbons, beetroot, bean sprouts, cashews and green onion on a large platter.
6 Using a small, sharp knife, cut away rind and white pith from grapefruit and half the lime.
Cut between citrus membranes to release segments; add to salad.
7 Top salad with sliced chicken, drizzle with chilli dressing, reserving a little; season to taste. Slice remaining half lime in two; serve salad with lime and remaining dressing.
Process all ingredients until smooth.
Process all ingredients until as smooth as possible.