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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 Juice1 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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