Salade de poulet à l’asiatique

Ingrédients

• 3 cloves garlic, crushed
• 1/4 C (60 ml) chopped fresh coriander
• 1 tsp (5 ml) milled black pepper
• 2 Tbsp (30 ml) canola oil
• 4 chicken breast fillets
• freshly milled salt
• 2 Tbsp (30 ml) fish sauce
• 2 Tbsp (30 ml) fresh lime juice
• 1 Tbsp (15 ml) soy sauce
• 2 green or red chillies, chopped
• 2 tsp (10 ml) honey
• 1 x 100 g packet mixed salad leaves
• 200 g cherry tomatoes, halved
• 1 medium cucumber, seeded and cut into chunks
• 1 bunch spring onions, sliced
• 1/2 C (125 ml) frozen sweetcorn, soaked in warm water to soften
• 1/2 C (125 ml) chopped fresh coriander
• 100 g cashew nuts, lightly toasted

Préparation

1. 1

   Preheat the oven to 200 °C.

2. 2

   Place the garlic, coriander, pepper and oil in a pestle and mortar and grind to a paste. Rub the paste over the chicken breasts and season with salt. Sear the chicken in a hot griddle pan for 3 minutes per side and transfer to the oven for a further 12–15 minutes.

3. 3

   Combine the dressing ingredients and slice the chicken into bite-sized pieces. In a large bowl, gently combine all the remaining salad ingredients with the chicken.

4. 4

   Drizzle with the dressing when ready to serve. Serve with some delicious, crusty garlic bread.