Chicken & Pineapple Sambal Salad
By Apron & Ink
4 serves
15 mins
15 mins
Ingredients
Salad
2 The Bare Bird chicken breasts
1 tsp sea salt
1/2 tsp ground pepper
1 tbsp peanut oil
½ fresh pineapple, sliced
1 punnet of cherry tomatoes, halved
160g rocket leaves
1 c mint leaves
½ cup dried shallots
Dressing
3 birds eye chillies
1 shallot
1 garlic clove
1 tbsp fish sauce
2cm knob fresh ginger
3 tsp brown sugar
¼ cup extra virgin olive oil
¼ cup water
½ tsp sea salt
juice from 2 limes
zest from 1 lime
Method
- Combine chicken breast, sea salt, ground pepper and peanut oil in a bowl. Cover and refrigerate for 1 hour to marinate.
- While the chicken is marinating, place dressing ingredients into a small food processing bowl and pulse until emulsified. Set aside until ready to use.
- To cook chicken, preheat a heavy based pan to medium-high heat. Add chicken and cook, flipping until cooked through, about 5-6 minutes on each side. Set aside to cool and then slice into even portions.
- Arrange the salad on a large serving plate by adding the rocket followed by the sliced pineapple, chicken and cherry tomatoes and mint. Drizzle the dressing on top and then add the dried shallots.
- Serve immediately.