Spicy kiwifruit, glass noodle and chicken salad
3 Zespri® Green Kiwifruit
20 g glass noodles, blanched for 1 minute and drained
1 cucumber (200 g) peeled, seeded and shredded
1 small carrot (100 g), finely shredded
1 small onion (60 g) halved lengthwise and thinly sliced
1 torch ginger bud, finely sliced
3 kaffir lime leaves, finely sliced
2 cm young root ginger, finely shredded
½ cup mint leaves
½ cup coriander leaves
3 Tbsp calamansi lime juice
3 Tbsp fish sauce
3 Tbsp sugar
2 cloves garlic, finely chopped
1 – 2 red bird chillies, finely sliced
2 Tbsp oil
200 g skinned chicken breast, thinly sliced across the grain
¼ tsp roughly ground black pepper
1 Tbsp toasted sesame seeds
40 g cashews, lightly toasted
1. Combine dressing ingredients in a small bowl, stir well until sugar dissolves. Set aside.
2. To cook chicken, heat oil in a wok or frying pan over high heat and sear chicken slices quickly until firm (2 – 3 minutes). Season with black pepper, take pan off the heat and transfer chicken together with any cooking juices, into a small bowl. Drizzle about 2 tablespoons of the salad dressing over chicken and set aside to cool.
3. To prepare kiwifruit, peel, quarter lengthwise and slice 1 cm thick. Place kiwifruit with the remaining salad ingredients (glass noodles, vegetables and herbs) in a large mixing bowl. Cover and refrigerate until ready to serve.
4. Add marinated chicken to prepared ingredients and add all the remaining dressing. Toss lightly to combine and transfer salad into serving plate. Sprinkle with sesame seeds and cashew nuts and serve immediately.
Hope you liked this salad recipe.
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