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AAF’s Recipe of the Day

With the hot sun shining upon us (for some), it’s time to turn to salads. I like this one, it’s simple and can be made in advance. You can also take it to a picnic, alongside a nice bottle of chilled rosé. I call it Oriental Fowl Salad.

You’ll need a breast of chicken per person, the juice of 2 limes, 1 green bell pepper, 1 yellow bell pepper cut into julienne, 1 red onion, finely chopped, 2 garlic cloves finely minced, a small amount, say a tbsp of flaked coconut, 1 small cucumber, peeled, seeded and cut lengthway, 1 large carrot, cut into julienne, 2 Thai chilies, cut into strips, a small knob of ginger which you grate into the dressing, 1 small bunch of mint, basil & cilantro, a few mixed salad leaves like radiccio, cos, romaine, frizzy etc…2 tbsp of toasted sesame oil, and have your bottle of soy sauce on the ready. If you can get hold of a papaya, it’s even better. Grill or bake the chicken breasts and set aside to cool. In a bowl, put in the onion, garlic, the grated ginger, the lime juice and whisk in the sesame oil slowly, add the chillies and the a dash of soy sauce (or Tamari), all the herbs and the coconut. In a separate wooden bowl, mix your salad greens, then cut the chicken breasts into fine strips, toss the papaya chunks, the bell peppers, the carrot, the cucumber, mix well and pour the dressing over it, and toss again.