Poached Chicken and Prawn Salad with Avocado, CalypsoŽ Mango and Nam Jim Dressing
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
Add a touch of Asia to your next salad
The CalypsoŽ mango is a new variety of mango. For more information, click on the link at the bottom of the page.
200 g shredded iceberg lettuce (1 bag)
2 Tbsp fresh mint, chopped
1 cup fresh coriander, chopped
400 g poached and sliced skinless chicken breast
400 g poached and peeled king prawns
1 Shepherd avocado, seed removed and sliced
1 CalypsoŽ mango, seed removed and sliced
2 cloves garlic, quartered (for Nam Jim dressing)
3 long green chillies, chopped coarsely (for dressing)
2 coriander roots (for dressing)
1 Tbsp fish sauce (for dressing)
2 Tbsp brown sugar (for dressing)
3 spring onions, chopped coarsely (for dressing)
60 mL lime juice (for dressing)
Combine the lettuce, mint and coriander and place at the base of four serving bowls.
For a vegetarian version of this dish, use firm silken tofu and soy beans in place of the chicken and seafood.
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