Chicken and Fruit Salad    CD  MC   Thai   40mins

Serves 4     Cold   Poultry  Seafood  Shellfish  Fruit  Nuts  Salads  Main course  Gluten wheat  Dairy free  Eggless

Ingredients

5 Garlic Cloves, cut into slivers

100g/4oz Shallots, halved and thinly sliced

Oil for Deep Frying

175g/6oz Boneless Chicken Breasts, skinned

125g/5oz Peeled Prawns

4 tbsp Peanuts, lightly crushed

1 teasp Caster Sugar

3 tbsp Lime Juice

1 Red Chilli, deseeded and thinly sliced

1 Green Chilli, deseeded and thinly sliced

1 Large Cooking Apple, peeled, cored and diced

150g/5oz Seedless Black Grapes, sliced

150g/5oz Seedless White Grapes, sliced

1 Orange, peeled and roughly chopped

2 tbsp Fresh Coriander Leaves

Instructions

1. Preheat the deep fat fryer to 170C, 325F. Place the diced apples in a bowl and cover with salted water until ready to use. Fry the garlic slivers in until golden then drain them on kitchen paper and use the same oil to stir-fry the shallots until golden then drain and spread them on kitchen paper.

2. Cut the chicken into long thin strips and put into a small clean frying pan. Add water to cover and 1/4 teaspoon of salt. Bring to a simmer and cook gently for 5 minutes or until the chicken is just done. Remove the chicken and tear into shreds.

3. Peel and chop the prawns into 1cm/1/4inch dice, then combine with the chicken. Set aside.

4. In a bowl, combine 1 teaspoon each of salt and sugar with the lime juice, whisk well and set aside. Wash the coriander and set aside a little of this and some of the shallots for a garnish.

5. To serve - drain the apples and pat them dry. Toss all the ingredients together in a bowl and season with salt and pepper to taste. Serve on individual plates and garnish with the shallots and coriander.

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