Chicken and Fruit Salad CD
MC Thai 40mins
4 Cold Poultry Seafood
Shellfish Fruit Nuts Salads Main
course Gluten wheat Dairy free Eggless
Garlic Cloves, cut into slivers
Shallots, halved and thinly sliced
for Deep Frying
Boneless Chicken Breasts,
tbsp Peanuts, lightly crushed
teasp Caster Sugar
tbsp Lime Juice
Red Chilli, deseeded and thinly sliced
Green Chilli, deseeded and thinly sliced
Large Cooking Apple, peeled, cored and
Seedless Black Grapes, sliced
Seedless White Grapes, sliced
Orange, peeled and roughly chopped
tbsp Fresh Coriander Leaves
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.
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.
Peel and chop the prawns into 1cm/1/4inch dice, then combine with the chicken.
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.
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.