South-east Asian Chicken Salad

Serves 4

Ingredients:

• 150ml coconut milk

• 350g Barker’s Professional Sweet and Sour Meal Sauce

• 400g chicken breast, cubed

• ¼ papaya, peeled and cubed

• 1 courgette, sliced thinly on mandolin

• ¼ cabbage, shredded on mandolin

• 100g toasted cashews

• handful of coriander, roughly chopped

• handful of mint leaves, torn

• crushed nacho chips (optional)

Method:

1. In a saucepan, bring the coconut milk and Barker’s Professional Sweet and Sour Meal Sauce to a simmer.

2. Add the chicken and poach until semi cooked. Turn off the heat and allow to cook in the residual heat.

3. Meanwhile, in a mixing bowl, add the papaya, courgette, cabbage, cashews, coriander and mint.

4. Using a slotted spoon, lift the chicken out and place into the salad.

5. Dress the salad with some of the poaching liquor.

6. Arrange in bowls or on a platter and crush the chips over the salad.

7. Garnish with extra coriander, roughly chopped.

HANDY HINTS:

Swap out nacho chips for crispy noodles.

Smoked chicken is a great substitute for chicken breast.

This Recipe Uses: