Chicken & Pineapple Sambal Salad

By Apron & Ink

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

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.

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