Fresh and crunchy salad with a zing
WITH the warm weather seemingly here to stay for the time being, what better than an interesting and delicious combination resulting in a gorgeous salad that looks as good as it tastes!
Serves two for a main course, or four as a light starter.
Chicken, Mango and Sugarsnap Pea Salad with Toasted Cashew Nuts
Ingredients For Asian dressing:
75ml Thai/Vietnamese fish sauce 100ml lime juice (about 4 limes) 3tbsp sugar 2 garlic cloves, crushed finely 1 small red Thai chilli (or to taste) 50ml groundnut/sunflower oil
For main dish:
4 boneless chicken breasts (leave skin on to roast, for better flavour; you can peel it off before assembling, if you prefer) 2 red onions, finely sliced 200g sugarsnap peas 1 large, firm mango 2 carrots, peeled into ribbons 1 small bag of mixed leaves, about
200g (or your choice) 1 small cucumber, cut into thick
matchsticks 50g cashew nuts, toasted Small bunch each of coriander
and mint, roughly chopped
Mix together the ingredients for the dressing in a bowl, stirring occasionally to let the flavours combine and the sugar dissolve. Season the chicken breasts all over and roast at 200°C for 15 minutes (or until the juices run clear.) Remove and leave to cool, then cut into slices. Peel and slice the mango into long strips. Put the salad leaves, cucumber, onion and carrot into a bowl, and (reserving a little dressing for the end) toss gently in the dressing. Pile in the centre of your plates. Fan the chicken, mango and sugarsnap peas around the leaves. Drizzle the remaining dressing
over the chicken. Lightly crush the cashews and scatter over the top, with the coriander and mint. Zingy, fresh, delicious… and
Claire Dodd is Executive Chef at the Seasons Café, Deli
and Catering company. The family-run business provides food inspired by the seasons.
With a diverse culinary background of some 20 years, Claire’s enthusiasm for food
is infectious. Follow Seasons at www.facebook.
Claire Dodd from Season’s Deli and Cafe, Old Amersham