Recipe Ingredient
- Salad:
- 3 Zespri® Green Kiwifruit (peeled, quartered lengthwise and sliced 1cm thick)
- 20g glass noodles, blanched for 1 minute and drained
- 1 cucumber (200g), peeled, seeded and shredded
- 1 small carrot (100g), finely shredded
- 1 small onion (60g), halved lengthwise and thinly sliced
- 1 torch ginger bud, finely sliced
- 3 kaffir lime leaves, finely sliced
- 2 cm young root ginger, finely shredded
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- Dressing:
- 3 tbsp calamansi lime juice
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 cloves garlic, finely chopped
- 1 - 2 red bird chillies, finely sliced
- Chicken:
- 2 tbsp oil
- 200g skinned chicken breast, thinly sliced across the grain
- 1/4 tsp roughly ground black pepper
- Topping:
- 1 tbsp toasted sesame seeds
- 40g cashews, lightly toasted
Instructions
- Combine dressing ingredients in a small bowl, stir well until sugar dissolves.
- Set aside.
- To cook chicken, heat oil in a wok or frying pan over high heat and sear chicken slices quickly until firm (2 - 3 minutes).
- Season with black pepper, take pan off the heat and transfer chicken together with any cooking juices, into a small bowl.
- Drizzle about 2 tablespoons of the salad dressing over chicken and set aside to cool.
- Place quarter lengthkiwifruit slices with the other salad ingredients (glass noodles, vegetables and herbs) in a large mixing bowl.
- Cover and refrigerate until ready to serve.
- Add marinated chicken to prepared ingredients and add all the remaining dressing.
- Toss lightly to combine and transfer salad into serving plate.
- Sprinkle with sesame seeds and cashew nuts and serve immediately.
