This smoked chicken salad was whipped up for the lunch menu when Cape Kidnappers opened in 2007 and is still going strong.
Dressing
3 Tbsp | Sweet chilli sauce, homemade or store-bought |
1 | Chilli, chopped to taste |
1 Tbsp | Sesame oil |
1 Tbsp | Peanut oil |
1 Tbsp | Fish sauce |
3 | Limes, juiced and zested |
100 ml | Oil, non-scented |
1 dash | Tobasco |
3 | Coriander, stalks, washed and bruised |
1 | Garlic clove, crushed |
Salad
2 | Smoked chicken breast, shredded by hand (Main) |
1 | Mango, diced |
1 | Avocado, diced |
1 cup | Mung bean sprouts |
¼ cup | Coriander leaves |
2 pinches | Toasted sesame seeds |
¼ cup | Spring onions, chopped |
¼ cup | Roasted cashew nuts |
4 handfuls | Salad greens |
¼ cup | Fried shallots |
Directions
- For the dressing, mix all ingredients together apart from the coriander and garlic and taste for flavour. Add more fish sauce, lime juice, and/or tabasco to taste. Add the coriander and garlic and leave to marinate for 1 hour.
- Mix all salad ingredients apart from the fried shallots lightly in a big bowl, mix through dressing. Serve on plates or bowls and sprinkle crisp shallots on top.