Barbecued Chicken & Lychee Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fro Australian Good Food. I have also made this with steamed chicken breasts - the result was ok. The recipe calls for fresh lychees which are easy to find in Australia. However, you can use canned lychees, drain well and quickly run them under water to remove the sweet syrup. If you can't find jaggery use brown sugar. Ingredients:
1 chicken, bbq |
2 cups lychees, peeled & seeded |
4 green onions, finely sliced diagonally |
1 cup coriander leaves, plus extra for garnish |
1 cup mint |
1 shallot, finely sliced |
1/2 cup roasted peanuts, roughly chopped |
2 tablespoons plum sauce |
1 tablespoon fish sauce |
1 tablespoon vinegar |
1 tablespoon lime juice |
1 tablespoon jaggery |
2 garlic cloves |
1 teaspoon gingerroot, finely grated |
1 red chili, long & finely chopped |
Directions:
1. Remove skin from chicken and shred meat. Combine chicken with lychee, green onion, coriander, mint, eschalot and half the peanuts in a bowl.
2. Combine plum sauce, fish sauce, vinegar, luime juice, sugar, garlic ginger and chili in a small bowl and sitr until sugar dissolves.
3. Pour dressing over salad and gently toss to combne. Scatter over remaining peanuts and top with extra coriander sprigs.
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