Tasty chicken and litchi salad

This is a winning combination!
 
recipe, salad, chicken
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Recipe from: 7 September 2015
Preparation time: 35 min
Cooking time: 10 min
 
 

Ingredients

 
  • 4
    chicken breast fillets
  • 100
    ml
    flour
  • 2
    eggs, beaten
  • 100-200
    g
    cashew nuts, chopped
  • 15
    ml
    olive oil
  • 250
    g
    Chinese noodles, cooked according to the package instructions
  • 10
    fresh litchis, pitted
  • 2
    avocados, cubed
  • Asian baby salad
  • 2
    celery sticks, finely chopped
  • 1
    cucumber, cut in half moons
  • 200
    g
    mangetout
  • SALAD DRESSING:
  • zest and juice of 1-2 limes
  • 15
    ml
    fish sauce
  • 30
    ml
    light soya sauce
  • 30
    ml
    sesame oil
  • 1
    thumb-sized piece of ginger, cut into strips
  • 30
    ml
    teriyaki sauce
  • 1
    red chilli, chopped
  • 1
    bunch of spring onions, chopped
  • 1
    bunch of fresh mint, chopped
Servings: Change Serving
 
 

Method

 
Cut the chicken into strips and roll it in the flour, eggs and then the nuts. Heat the oil in the frying pan over mild heat and fry the chicken in batches until cooked. Be careful the nuts don’t burn before the chicken is cooked!

Make The Salad Dressing:
Beat all the ingredients together and then test the sweet, sour and hot balance – then adjust to taste. Stir half of the dressing into the noodles. Place on a serving platter along with all the other ingredients and then drizzle the remaining salad dressing over the top. Serve immediately.

Text and image:
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Read more on: recipe  |  chicken  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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