Chicken3 cloves garlic, crushed
¼ 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
Dressing2 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
Salad1 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
½ C (125 ml) frozen sweetcorn, soaked in warm water to soften
½ C (125 ml) chopped fresh coriander
100 g cashew nuts, lightly toasted
Preheat the oven to 200 °C.
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.
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.
Drizzle with the dressing when ready to serve. Serve with some delicious, crusty garlic bread.