Crunchy Mango & Chicken salad

I remember making a salad similar to this for Christmas Eve when my children were small.  One thing I do recall is that it had a mayonnaise type dressing.  Nice to drizzle over sometimes but these days we are not eating thick, heavy dressings so there are two dressing options here.  This dressing is the lighter, first option and was particularly delicious.

I have cooked the chicken on the BBQ this time but you can also remove it from the marinade and cook it in the steam oven.  Use the instructions from the Tips & Tricks for cooking chicken breasts here  Steamed chicken is perfect for a salad as you are not wanting the crispy chicken skin.  We were cooking some other meat on the BBQ so sometimes it is easier to just do everything together.  Which ever way you decide to cook it make sure that you rest it and serve just warm or even at room temperature.  The marinade gives this chicken a wonderful flavour.

This is the perfect Summer salad that everyone will enjoy!

Ingredients:  Serves 4

3 chicken breast fillets

Marinade:
1/4 cup coconut milk
1 clove garlic, crushed
1/2 tsp ground coriander
1/2 tsp curry powder
1 tbsp fish sauce

Salad:

2 cups mint leaves
1 cup coriander leaves
1/2 small red onion, thinly sliced
1-2 Lebanese cucumber, sliced diagonally
Large handful of baby rocket leaves
1 large mango, peeled and sliced
1-2 bunches asparagus (optional) or green beans
50g cashews, toasted and roughly chopped

Dressing Option 1:

2 tbsp. lime juice
2 tbsp. lemon juice
2 tbsp. sweet chilli sauce
1 tbsp. fish sauce
1 tbsp. palm sugar, finely grated

or Serve with Yoghurt & Lime Dressing Option 2:

2 tbsp mayonnaise
2 tbsp yoghurt
2 tbsp light sour cream
2 tbsp fresh orange juice
1/2 tsp grated lime rind
1 small clove garlic, crushed
1 tbsp chopped chives
1½ tbsp. sweet chilli sauce

Method:

1. Trim chicken fillets and cut thick side to ‘open it up’ as described in steaming chicken in Tips & Tricks here
2. Marinate chicken fillets in the ingredients listed overnight
3. Steam @ 95°C for 8-10 minutes.
4. Add beans or asparagus for last 2 minutes.  Add to ice water to cool.  Remove chicken to rest.  OR Fan-grill or BBQ until just cooked, approx. 10 minutes.  Set aside to rest.
5. Place dressing ingredients into a screw top jar and shake to combine
6. Just before serving place salad ingredients into a large bowl and toss to combine with half the dressing
7. Arrange salad and mango on a serving platter, slice cooled chicken and place over salad
8. Drizzle salad with remaining dressing just prior to serving.  Scatter cashews over the top.